### TranslatedIngredients: 2 Beetroots - grated,2 Sweet Potatoes - boiled,1/2 cup Instant Oats (Oatmeal) - roasted,Sweet corn - a handful,2 Green Chillies - finely chopped,1 teaspoon Red Chilli powder,1 teaspoon Amchur (Dry Mango Powder),1 teaspoon Cumin powder (Jeera),1/2 teaspoon Black Salt (Kala Namak),3 tablespoons Coriander (Dhania) Leaves - finely chopped,1 inch Ginger - grated,1/2 cup Whole Wheat Bread crumbs - made fresh,2 tablespoons Sunflower Oil,Salt - to taste ### PrepTimeInMins: 15 ### CookTimeInMins: 20 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Indian ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making Beetroot, Sweet Potato and Oatmeal Cutlet Recipe, boil the sweet potato using pressure cooker, peel the skin off, mash and keep aside.In the mean, dry roast the rolled oats in a wide pan and keep aside.Now, take a big bowl and add in the grated beetroot, boiled & mashed sweet potatoes, roasted oatmeal, boiled corn kernels, green chillies, coriander, grated ginger, along with the spices mentioned and half of the bread crumbs and mix well.Divide the mixture to equal portions and shape them to a oval flat cutlets or any shape you desire.Now, take each cutlet formed, coat it with the remaining bread crumbs and gently press it so that the bread crumbs stick to the surface of the cutlets.Heat oil in a pan on medium heat and place the crumb coated cutlets and let it cook till a golden crust forms on its surface. This will take around 5 minutes.Now, flip over and cook the other side a well till it is golden brown.Likewise, prepare the rest of the cutlets.Serve the Beetroot, Sweet Potato and Oatmeal Cutlet Recipe as an after school snack for kids or as a tea time snack along with Green Chutney and Masala Tea.