Beetroot Kebabs with Mint Chutney and Zucchini Chips

Ingredients
For the mint chutney
8-10 mint leaves
5-6 coriander leaves
1/2 tsp ginger paste
1/2 tsp green chillies
1/2 tsp cumin seeds
1/2 tsp lemon
1/2 tsp erythritol/any sugar substitute
1/2 tsp salt

For the kebab
1/4 cup beetroot
1 tsp garlic paste
1/8 cup onion, finely chopped
1/2 tsp salt
1/2 tsp pepper
1/2 tsp biryani masala
1/4 cup paneer
1/2 tsp sunflower oil
1 tsp almond powder    

For the cheese mixture    
1/8 cup Mozzarella, shredded
4-5 coriander leaves
1/8 cup paneer
1/8 cup jalapenos
1 tsp Parmesan cheese powder
1/2 tsp pepper
1/2 tsp red chilli powder
1 tsp almond, crushed

For the zucchini chips
1/4 cup zucchini
1 tbsp virgin olive oil  
pepper to taste
salt to taste

Method
For the mint chutney
Soak, wash and drain the mint leaves.
Add the rest of the ingredients and grind them.
The mixture can then be refrigerated and serve chilled.

For the kebab
Heat some oil in a pan. Sauté the beetroot, onion and garlic, follow this by adding the garlic paste, salt, pepper and biryani masala to the sautéed vegetables and mix well.
Now grate the paneer and mix it well with the sautéed vegetables.
Mix all ingredients of the cheese mixture together.
Now mix both the paneer mash and cheese mixture together and make sure they blend well to form a dough.
Once the dough is ready, make small balls. Refrigerate them for 2-3 hours.
Coat them in almond powder.
Shallow-fry in a nonstick pan.

For the zucchini chips
Slice the zucchini and season it with salt and pepper. Drizzle some virgin olive oil onto it.
Bake in the oven.