Vegetable Cutlet

INGREDIENTS

• 1 Large Potato
• 1/2 Cup Green Peas, fresh or frozen
• 1 Tbspn Beetroot, chopped finely
• 1 Tbspn Carrot, chopped finely
• 1/2 Cup Cabbage, shredded
• 2-3 Green Chillies, chopped finely
• 1/2 Tspn Ginger Paste
• 1 Tspn Chat Masala
• 1 Tspn Cumin Powder
• 1 Tspn Lemon Juice
• 3-4 Tbspn Bread Crumbs
• Chilli Powder as per taste
• Salt, as per taste

METHOD

• Boil the potatoes. Mash them. Keep aside.
• Finely chop all the vegetables.
• Heat oil in a pan and add cumin seeds.
• As the cumin seeds crackle, add the finely chopped and shredded vegetables and fry till they are cooked.
• Add salt and turmeric.
• After about 5-6 minutes, the vegetables should be done. Add the mashed potatoes.
• Add all the spices and stir well. Let this mixture cook for another 5 minutes.
• Switch off flame and allow it to cool down. Mould into flat round shapes.
• Dip the pieces into the bread crumbs.
• Heat a tawa and grease it with oil. Cook the cutlets on both sides, flipping each side.
• Remove and drain excess oil on a tissue paper.
• Enjoy this healthy veggie snack with ketchup or green chutney.