Vegetable cutlets

Ingredients:
• 2 medium potatoes
• 2 cup grated mixed vegetables (beet roots, carrots, green beans, cabbage, onion,spinach)
• 2 finely chopped green chilies (adjust to your taste)
• 1 teaspoon chopped ginger
• 1 teaspoon salt (adjust to your taste)
• 3 tablespoon corn flour or maida
• 1 cup breadcrumbs
• Oil for shallow frying
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 grated mixed vegetables.
5. Make sure to squeeze the vegetables to take the excess water out and Pat dry.
6. Mix all the ingredients together; adjust salt and pepper to your taste.
7. Add 4 tablespoons of water to the corn flour to make a batter and keep aside.
8. With oiled hands, divide the mixture into 15 equal parts.
9. Shape into flat round cutlets about 1/2 inch thick.
10. Dip each cutlet in the flour batter, and roll the patty in breadcrumbs and set aside.
11. Heat the oil on medium high heat in a frying pan.
12. Shallow fry a few cutlets at a time until they are golden-brown on both sides
13. Repeat this until all the cutlets are done. Serve hot.

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

Serving suggestions:

1.Vegetable cutlets are best when dipped with coriander chutney, or tamarind chutney.

By: Asha Iyer