1.Put the potatoes in a bowl. Add the French beans, capsicum, carrot and peas. Mix lightly. Add the beetroot, salt, ginger-green chilli paste, cornflour, coriander leaves, lemon juice and chaat masala and mix well.
2.Divide the mixture into eight equal portions and shape them into balls. Flatten the balls slightly.
3.Heat some Nutralite on a non-stick tawa.
4.Coat the cutlets in breadcrumbs and place them on the hot tawa. Shallow-fry on medium heat, turning sides, till both the sides are evenly golden brown. Drain on absorbent paper.
5.Serve hot with tomato ketchup or mint chutney.