POTATO-BEETROOT CUTLETS 

ingredients

5 medium size potatoes
2 beetroots
1 carrot
1 onion
1/4 head of fresh garlic
1 tbsp soy flour
wholemeal flour
1/4 cup cut spring onions
fresh basil
salt
black pepper
semolina 
olive oil
1 tbsp water

directions

Bring unpeeled potatoes, carrots and beetroots to a boil and cook until they are soft. Drain, cool and peel. 
Place the vegetables in a large bowl and mash with a potato masher. Add salt, pepper and basil.
Heat a frying pan, add 1 tbsp oil and saute chopped onions, garlic and spring onions till soft. Transfer this to the mashed vegetables. Add a mixture of soy flour and water and as much flour to form a firm mixture (around 1/2 cup).
Shape the mixture into round and flat cutlets. Coat each cutlet lightly in semolina and set aside.
Heat about 2 tbsp oil in a large frying pan over medium heat. Fry the vegetable cutlets until golden brown on both sides.