Vegetable Cutlets

Ingredients

250 Potatoes, boiled and peeled

½ cup peas, shelled and boiled

½ cup carrots, finely chopped and boiled

½ cup cauliflower, finely chopped and boiled

½ cup cabbage, finely chopped and boiled

1” ginger, finely chopped

2 green chilies, finely chopped

2 tablespoon finely chopped coriander leaves

½ teaspoon red chili powder

1 teaspoon chat masala

Salt to taste

Bread crumbs

4-5 bread slices

Oil for frying

Method

Dip bread slices in water and squeeze out the water. Mash them into crumbs.

Mash the potatoes in a bowl.

Mix the potatoes with the peas, carrots, cauliflower, cabbage, ginger, coriander leaves, green chilies, red chili powder, chat masala, salt and the mashed bread together.

Divide them in 10-12 parts.

Shape them into flat cutlets of desired shape.

Sprinkle breadcrumbs over them on all sides and press them a little.

Deep fry them in hot oil till golden brown.

Serve hot with green chutney or tomato ketchup.