Vegetable Cutlet

Vegetable Cutlet Recipe: The Easy Way

Ingredients

• Potatoes, boiled, peeled and mashed- 2
• Vegetables (beets, carrots, peas, cabbage etc), chopped finely, boiled and drained well - 3 cups
• Breadcrumbs- 1 cup
• Ghee (clarified butter)- 1 tbsp
• Edible oil for shallow frying of cutlets
• Green chillies, finely chopped- 2
• Ginger garlic paste- 1 tsp
• Coriander leaves chopped- 1 tsp
• Amchor (mango powder)- 1/2 tsp
• Garam masala powder- 1/2 tsp
• Red chilli powder- 1 tsp
• Dhania (coriander) powder- 1 tsp
• Cumin powder- 1 tsp
• Saunf (fennel) powder- 1/2 tsp
• Cashew nuts chopped - 1 tsp
• Salt to taste

Method

1. Heat ghee and add ginger-garlic paste and green chillies. Fry for about a minute.
2. Add the chopped cashew nuts and all the powdered spices. Add the coriander leaves. Fry for half a minute.
3. Add all the drained vegetables and mix well. If there is any water, heat and fry till all moisture is completely gone.
4. Add mashed potatoes and salt to taste. Mix the whole thing well. Heat the mixture and remove it from the stove.
5. Make flat rounds of the mixture.
6. Shallow fry in edible oil on both sides till the cutlets turn golden brown.
7. Serve hot with tomato sauce (ketchup) or chutney.

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