Mixed Vegetable Cutlets

Preparation Time : 10-15 minutes
Cooking Time : 10-15 minutes
Servings : 4

Potatoes, boiled and mashed - 5-6

French beans, blanched and chopped- 5-6

Beetroot, grated - 1 medium ( or carrots - 2 )

Green peas, blanched & crushed- 1/2 cup

Oil - 2 tablespoons + to shallow fry

Cumin seeds - 1/2 teaspoon

Ginger, finely chopped - 1 inch piece

Onion , finely chopped - 1 medium

Green chillies, finely chopped - 1-2

Red chilli powder - 1 teaspoon

Turmeric powder - 1/4 teaspoon

Salt - to taste

Cashewnuts, crushed - 10

Refined flour (maida) - 2 tablespoons

Fresh coriander leaves, chopped - 2 tablespoons

Lemon juice - 1 tablespoon

Bread crumbs - 1 cup

Heat two tablespoons of oil in a pan. Add cumin seeds, ginger and onion and sauté for two minutes. Add green chillies, red chilli powder, turmeric powder and sauté for a minute.

Add French beans, beetroot, green peas and mix. Add salt and continue to sauté for two minutes.

Add crushed cashew nuts and refined flour and sauté for two minutes. Set aside.

Take mashed potatoes in a deep bowl. Add the vegetable mixture and mix well. Add coriander leaves and adjust salt. Add lemon juice and mix.

Heat sufficient oil in another pan.

Take a portion of the mixture, shape into a ball and roll in breadcrumbs. Press lightly and place the cutlet in the pan.

Shallow fry till both the sides are evenly golden. Similarly prepare more cutlets. Drain and place on an absorbent paper and serve hot.