Veg Cutlet

Ingredients

Instructions

1. 1

   Boil 3 medium potatoes whole (in their skins) until fork-tender, about 20 minutes. Cool, peel, and mash with a fork until smooth — should yield about 3 cups of mash.

2. 2

   Heat 1 tablespoon of oil in a skillet. Add 1 cup finely chopped vegetables (carrots, peas, bell pepper, green beans). Cook 5 minutes until tender. Add 2 minced garlic cloves and 1 tablespoon grated ginger, cook 1 minute. Cool slightly.

3. 3

   Combine the mashed potato and cooked vegetables in a large bowl. Add 1 finely chopped green chili, 2 tablespoons chopped fresh cilantro, 1 teaspoon cumin powder, 1 teaspoon coriander powder, ½ teaspoon garam masala, ½ teaspoon red chili powder, 1.5 teaspoons salt, juice of half a lemon. Mix thoroughly.

4. 4

   Add 2 tablespoons of cornstarch or rice flour to bind. The mixture should hold together when squeezed. If too wet, add more cornstarch; if too dry, splash in water.

5. 5

   Shape into 10-12 oval patties about ½ inch thick. Set up a coating: dip each patty in 2 beaten eggs, then press firmly into 1.5 cups of breadcrumbs (panko works best) for an even coat.

6. 6

   Heat 3 tablespoons of oil in a non-stick skillet over medium-high. Fry the cutlets 3-4 minutes per side until deep golden and crispy. Drain on a wire rack. Serve hot with green chutney or ketchup.