Vegetable cutlet recipe
Ingredients:
2 medium potatoes
1 cup chopped mixed vegetables (green peas, carrots, green beans, corn or anything of your choice)
2 tablespoons chopped cilantro
2 finely chopped green chilies (optional)
1 teaspoon salt (adjust to your taste)
3 tablespoon All Purpose flour
1 cup breadcrumbs
Oil to fry
Method:
Boiled the potatoes until they are tender, drain the water and let the potatoes cool down and mash.
Steam the chopped mixed vegetables, squeeze the vegetables to take the excess water out and pat dry.
Mix all the ingredients together; 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.
Fry a few cutlets at a time until they are golden-brown on both sides.
Repeat this until all the cutlets are done.
(I also make this with minced chicken instead of potatoes
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