RECIPE:
Makes about 8 small size cutlets
- Boil 1 potato and grate it. Make sure the potato is dry
- Steam cook 1 cup of mixed diced vegetables (Peas, carrot, beans etc)
- Coarse grind the vegetables. The pieces should be little bigger size. And again the veges must be as dry as possible
- In a non stick pan, add very little oil and season with cumin seeds
- Add little ginger-garlic paste and saute
- Reduce the heat and add 1/2 sp chilly powder, 1/2 coriander powder and salt per taste
- Fry the mix for a min and add the dry veges (squeeze out the water if any)
- Saute until the veges mix well with the spices
- Add a handful of cilantro and fry till the leaves wilt
- Transfer the dry veg content to the bowl of grated potato
- Mix them well and make balls. If you feel any moisture, add very little bread crumbs to absorb it
- In a bowl beat 1 egg white with pepper
- If you avoid eggs, use maida (all purpose flour) and little water to make a thin paste to coat the vege balls
- In a separate plate put some bread crumbs
- Quickly dip the ball into the egg mix(or maida mix) and roll it in the bread crumbs so the balls are well coated with the bread crumbs
- As you roll the balls in the crumbs, flatten them to the shape you want
- After you coat all the balls, deep fry or shallow fry with liberal oil in a pan of oil in medium flame
- When the cutlets turn golden brown on both sides, take them out and place on a tissue to absorb the excess oil
- Serve with Ketchup
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