Vegetable Cutlets

Cutlets made of potato and veggies

Ingredients

2 small potatoes, boiled and mashed

3 cups vegetables, boiled and drained well

1 tsp. red chili powder

1 tsp. coriander powder

1 tsp. cumin powder

1/2 tsp. fennel powder

1/2 tsp. amchoor (mango powder)

1/2 tsp. garam masala powder

2 green chilies, finely chopped

1 tsp. ginger-garlic paste

1 tsp. chopped coriander leaves

1 tsp. chopped cashewnuts

1 egg white

1 egg well beaten

1 cup breadcrumbs

Salt according to taste

1 tbsp. ghee ( clarified butter) or oil

Oil for shallow frying the cutlets

Serve with

Eat when hot with chutney.

Method

1.Heat the oil/Ghee(clarified butter) and add the ginger-garlic paste and green chilies. Cook for about a minute.
2.Now add the cashewnuts and all the powdered spices. Add the coriander leaves. Cook for 1/2 a minute.
3.Now add all the drained vegetables and mix well. If there is any water, cook till all moisture is totally lost.
4.Mix in the mashed potatoes and salt according to taste. Heat through and take off the stovetop.
5.Mix in 1 egg white. This will help bind together the vegetables and make flat rounds of the above.
6.Dip each round in the well beaten egg and roll in the breadcrumbs.
7.Shallow fry on both sides till golden brown.