VEG CUTLET

Ingredients:

•2 medium potatoes
•1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
•2 tablespoons chopped cilantro (green coriander)
•2 finely chopped green chilies (adjust to your taste)
•1 teaspoon chopped ginger
•1 teaspoon salt (adjust to your taste)
•1 teaspoon mango powder
•3 tablespoon All Purpose flour (plain flour or maida)
•1 cup breadcrumbs
•Oil to fry

Method:

1.Boiled the potatoes until they are tender.
2.Once cooked, drain the water and let the potatoes cool down.
3.Peel the skin off and mash the potatoes.
4.Steam the chopped mixed vegetables.
5.Make sure to squeeze the vegetables to take the excess water out and Pat dry.
6.Mix all the ingredients togather; adjust salt and pepper to your taste.
7.Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
8.With oiled hands, divide the mixture into 10 equal parts.
9.Shape into flat round patties about 1/2 inch thick.
10Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
11Heat the oil on medium high heat in a frying pan.
12Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
13Fry a few cutlets at a time until they are golden-brown on both sides.
14Repeat this until all the cutlets are done. Serve hot.

Tips:

1If the oil is not hot enough, the patties will break.
2If the vegetable/potato mixture looks wet, you can add some breadcrumbs.
3You can always change the shape of the cutlets to your desired shape.

Serving suggestions:

1Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.
2Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, chutney or ketchup.