Veg cutlet

These are great for a snack or as an appetizer. Serve with ketchup or Indian style mint chutney on the side. Ideal for parties. You can add or reduce any vegetable of your choice, even spinach and beetroot can be added. If you are not interested in deep frying you can shallow fry the cutlets in a thick pan.

Ingredients:

Potato - 1
Carrot - 1  (grated)
Peas - 1/4 cup
Cabbage - 1/4 cup (shredded)
Ginger garlic paste - 1 tbsp
Red chilly powder - 2 tsp
Garam masala - 1/4 tsp
Bread - 1
Bread crumbs - 2 cup
All purpose flour - 2 tbsp

Method:

Boil the potato and mash it with a potato masher with no lumps. Steam all the veggies. In a pan add a tsp of oil add ginger garlic paste then add all veggies and potato. Mix red chilly powder, garam masala and salt. Remove from heat. Add coriander leaves and 1 slice of bread squeezed in water and mix with the veg mixture.

Mix flour with 4 tbsp of water without lumps and make into a thick paste. Shape the cutlets with the help of cookie cutter or any molds and dip in the flour paste. Immediately coat with bread crumbs on both sides and rest all the cutlets in refrigerator for one hour. Then deep fry it.

Note:

Shape all the cutlets and refrigerate before deep frying. If refrigerated the breadcrumbs will blend with cutlets and doesn't spoil the oil too..