Vegetable Cutlet

🔥 Prep

• Peel and dice the 2 potatoes into small cubes.
• Rinse and chop 250 g of mixed vegetables (carrots, beans, peas) into fine pieces.
• Boil the diced potatoes and chopped mixed vegetables together in water with a pinch of salt until tender, about 10 minutes; then drain and let cool.
• Mash the boiled potatoes and vegetables in a large bowl.
• Measure out 2 tbsp corn flour, 100 g breadcrumbs, 1 tsp ginger garlic paste, 0.5 tsp garam masala, 1.25 tsp salt, and 3 tbsp oil, keeping them ready.

🔥 Cook

• 1. In a mixing bowl, combine the mashed vegetables, 1 tsp ginger garlic paste, 0.5 tsp garam masala, 1.25 tsp salt, and 2 tbsp corn flour; mix thoroughly until the mixture holds together.
• 2. Shape the mixture into medium-sized patties or cutlets, about 2‑inch diameter and ½‑inch thick.
• 3. Place the 100 g breadcrumbs in a shallow plate; lightly coat each cutlet on all sides, pressing gently to adhere.
• 4. Heat 3 tbsp oil in a non‑stick skillet over medium heat until shimmering.
• 5. Add the coated cutlets to the skillet, ensuring they are not overcrowded; cook for 4‑5 minutes on the first side until golden brown and crisp.
• 6. Flip the cutlets carefully and cook the other side for another 4‑5 minutes until equally crisp and cooked through.
• 7. Transfer the cooked cutlets to a paper towel‑lined plate to absorb excess oil; let rest for 2 minutes.
• 8. Serve hot with ketchup on the side.

🔥 Serve

• Arrange the vegetable cutlets on a serving plate.
• Serve with a side of tomato ketchup for dipping.
• Optional: garnish with finely chopped coriander leaves and a lemon wedge.