Vegetable Cutlets

Mother's recipe it is....Well, all our mothers are great cooks and there's one signature dish every mother has which the kids love and relish to the core.

My mother makes the best lamb and vegetable cutlets in the whole wide world.

So here I go with my mom's finger licking vegetable cutlets.

Its not deep frying, so don't worry about it. We will be using boiled veggies and very little oil for shallow frying. HAPPY??? :0

Ingredients:

• 2 Big Potatoes (Boiled and peeled)
• 2 Carrots (finely chopped)
• 6 -7 Beans (finely chopped)
• 1 cup peas
• 1/2 beetroot (finely chopped, optional)
• 1 Capsicum (finely chopped)
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 cinnamon stick
• 3 cloves
• 1 tsp Garam masala powder
• 1 onion (finely chopped)
• 3 green chillies (finely chopped)
• 1 tbsp ginger-garlic paste
• 1/2 tsp Amchur (Mango powder)- (optional)
• Bread Crumbs - for coating
• 2 Eggs or 1 cup Maida (Maida is for the hard core vegetarians)
• 1 Cup oil (for shallow frying)
• 1/2 bunch Coriander leaves (finely chopped)
• Salt to taste

Method:

1) Boil the carrots, beans, beetroot, capsicum and peas in a cooker for a whistle or two. Please do add turmeric powder and salt with the vegetables while boiling. Cool and drain the water from the vegetables.

2) Mash the boiled potatoes.

3) In a kadai (heavy based pan), put 1 tbsp of oil. When the oil is hot, put the cumin seeds. Saute for 30 sec. Now add the onions, green chillies, cloves, cinnamon and the ginger-garlic paste. Stir well till the raw smell of the onion and ginger paste goes off.

4) Now put the boiled vegetables, mashed potatoes into the kadai. Add red chilli powder, garam masala powder, amchur, salt and stir well. Taste the mixture and if you want to add more spices, go ahead!!Fry the mashed mixture well till the moisture is fully gone. Add the coriander leaves at this stage and mix again.Cool the mixture.

5) In a bowl, break two eggs and beat well with a whisk with 1 tsp of water. In another flat plate, spread the bread crumbs. Thos who want to avoid egg can put the maida in a flat plate.

6) Take some of the vegetable mixture in your hands and make palm sized round tikkies out of it.

7) Now comes the messy part....Dip the tikki into the egg and coat well both sides. Hard core vegetarians can coat the tikki in the maida to absorb the leftover moisture.

8) Immediately put the egg/maida coated tikki into the bread crumbs and coat well both sides.

9) In a flat shallow non stick pan, heat very little oil. Put these tikkies over the oil and fry for 4 min each side

Repeat the procedure for all the other tikkies. I use very little oil for frying as I use a non stick pan. Serve with love and toasted bread with ketchup. :)