Method to prepare Veg Cutlet Recipe

• Steam cook the vegetables 1 carrot, ½ beetroot, ½ cup green peas, and, 4 to 5 french beans in a saucepan and keep it aside.
• You can also boil the vegetables or pressure cook them with potatoes and keep them aside.
• Strain the water from the vegetables and if it is steam cooked, transfer it to a bowl.
• Heat a thick-bottomed pan, as it heats add 2 tsp oil, as the oil heats add 1 finely chopped onion, 1 tsp finely chopped ginger, and 1 finely chopped green chilli and fry well.
• Add the steamed cooked vegetables along with the boiled, peeled, and chopped potato, mix and mash well.
• Add 1 tsp coriander powder, ½ tsp garam masala, ½ tsp kashmiri red chilli powder, ¼ tsp turmeric powder, and ½ tsp salt and mix well.
• Turn off the heat and add 2 tbsp cup bread crumbs, 1 tbsp finely chopped coriander leaves, and 1 tsp lemon juice and mix well.
• Make equal-shaped patties from the mixture and keep them aside.
• You can form heart-shaped patties by shaping them in your hand and set aside.
• In a bowl mix 2 tbsp all-purpose flour with 3 tbsp water to form a thin paste.
• Dip the patties in the flour batter, in a plate take the remaining breadcrumbs and coat the patties with the breadcrumbs.
• Heat oil in a frying pan for shallow frying of the patties.
• As the oil heats place the patties in the pan and shallow fry them until they become crisp and brown on both sides.
• Once the patties are fried well, remove them from the pan and place them on tissue paper to drain excess oil.
• You can also deep fry the cutlets in oil in a deep-bottomed pan on a medium flame.
• Tasty and crispy veg cutlet is ready to serve with ketchup or chutney.