Vegetable Cutlet

Vegetable cutlet -- crispy on the outside, soft and moist on the inside is an absolutely satisfying snack with evening tea. While coarsely mashed potato takes the top spot as the main ingredient, sautéed onions and green chilies add flavor, fresh coriander and ginger add wonderful aroma and bread crumbs form the crisp texture.


Ingredients
3 large potatoes boiled and semi mashed
1 medium onion finely chopped
3 green chilies finely chopped (adjust to taste)
½ cup peas boiled
½ tsp coriander powder
2 tsp grated ginger
2 tbsp finely chopped coriander
2 tbsp all purpose flour
½ cup bread crumbs
3 tbsp oil
Salt to taste

Sauté onions and green chilies in 2 tsp of oil. When the onions turn transparent add boiled peas and sauté for couple more minutes.

Add boiled and partially mashed potatoes and mix all ingredients together.

Add salt, coriander powder and mix well.

Remove from stove, add grated ginger and chopped coriander. Let it cool.

When it is cool enough to touch, make large lemon size balls.

Mix all purpose flour with ½ cup of water. Consistency should be thin, it should lightly coat the balls when dipped in it.

Sprinkle bread crumbs generously on a large plate.

Dip the potato ball in the flour batter. Let it coat evenly. Then roll it on the bread crumbs to evenly coat with crumbs on all sides.

Gently press with your fingers to change the shape into a patty.

Repeat this procedure for each potato ball.

Heat 2 tbsp of oil in a wide pan. Place patties gently next to each other.

When they turn golden brown flip them to other side, let the other side turn into golden brown too.

Mouth watering cutlets can be eaten with ketchup or any other sauce of your choice.