Vegetable cutlets are great blend of vegetables and spices. These are great as an appetizer, afternoon snack with tea, or as a side dish with dinner.
2 medium potatoes
1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
2 tablespoons chopped cilantro (green coriander)
2 finely chopped green chilies (adjust to your taste)
1 teaspoon chopped ginger
1 teaspoon salt (adjust to your taste)
1 teaspoon mango powder
3 tablespoon All Purpose flour (plain flour or maida)
1 cup breadcrumbs
Oil to fry
Boiled the potatoes until they are tender.
Once cooked, drain the water and let the potatoes cool down.
Peel the skin off and mash the potatoes.
Steam the chopped mixed vegetables.
Make sure to squeeze the vegetables to take the excess water out and Pat dry.
Mix all the ingredients togather; adjust salt and pepper to your taste.
Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
With oiled hands, divide the mixture into 10 equal parts.
Shape into flat round patties about 1/2 inch thick.
Dip each patty in the flour batter, and roll the patty in breadcrumbs and set aside.
Heat the oil on medium high heat in a frying pan.
Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
Fry a few cutlets at a time until they are golden-brown on both sides.
Repeat this until all the cutlets are done. Serve hot.
If the oil is not hot enough, the patties will break.
If the vegetable/potato mixture looks wet, you can add some breadcrumbs.
You can always change the shape of the cutlets to your desired shape.
Vegetable cutlets are best when dipped with Cilantro chutney, or tamarind chutney.
Vegetable cutlets also make great veggie burgers, adding cheese lettuce, tomatoes, chutney or ketchup.