Ingredients
Mixed vegetables – 1 cup, boiled & mashed (carrot, beans, peas, potato)
Bread crumbs – ½ cup
Cornflour – 1 tbsp
Ginger-garlic paste – 1 tsp
Green chili – 1, finely chopped
Salt – to taste
Black pepper – ½ tsp
Oil – for shallow frying
Fresh coriander – 1 tbsp, chopped
Execution
1. Prepare Mixture
Mix boiled vegetables + bread crumbs + cornflour + ginger-garlic + green chili + coriander + salt & pepper.
Knead into a dough-like mixture.
2. Shape Cutlets
Divide into small portions → flatten into round or oval shapes.
Roll lightly in bread crumbs for crispiness.
3. Fry
Heat oil in a pan → shallow fry cutlets on medium flame until golden brown on both sides.
Drain excess oil on paper towels.
4. Serve
Serve hot with tomato ketchup or green chutney.
Additional tips
Make sure the vegetable mixture is dry, else cutlets may break.
Chill shaped cutlets for 10–15 mins before frying for better binding.
You can add cheese or boiled corn for extra flavor and crunch.