We enjoyed tasty cutlets this year while travelling around India and I was keen to try making them at home. I finally got round to it and it passed the mother and honest friend test. These are great with some sauce in a wholewheat cob with fresh capsicum peppers and salad.
Ingredients
3 potatoes, peeled, boiled and mashed
1 cup vegetables (I like sweetcorn, peas and diced carrots) boiled and drained
2 chopped green chillies
1 tsp ginger paste
1/2 tsp chopped fresh coriander
1 cup breadcrumbs
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder
1/4 tsp turmeric
Oil to fry the cutlets
Salt to taste
Heat the oil and add the ginger paste and green chillies. Fry for approximately one minute, then add spices.Mix well and add all vegetables apart from mashed potatoes and continue to mix. Mix in the potatoes and add salt to taste. Heat through then let it cool a little before making small flat patties and rolling into breadcrumbs. Shallow fry on both sides till golden brown. Place on paper napkins to absorb excess oil.
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