Vegetable Cutlet

Here's another addition to the Appetizer collection that takes some serious time n effort, but is sure to work wonders and impress your guests. Don't think these crispy bites need much of an introduction to all our Indian palates, so we'll straight go down to the recipe...

Ingredients

Bread Crumbs: 1/2 cup
Eggs (beaten): 1
Potatoes (boiled & mashed): 1 cup
Carrots (steamed):1/4 cup
Cauliflower (steamed):1/4 cup
Onions (finely chopped):1/2 cup
Green chillies (chopped): 3-4
Ginger garlic paste: 2 teaspoons
Cilantro leaves: handful
Jeera/Cumin seeds (crushed): 1 teaspoon
Saunf/Perinjeerakam (crushed):1 teaspoon
Turmeric powder: 1 teaspoon
Chilli powder: 1-2 teaspoons
Coriander powder : 1 teaspoon
Garam masala/5 spice powder: 2 teaspoons
Chat masala: 1/2 teaspoon
Salt to taste
Pepper powder: pinch

* You can also add corn kernels or any other vegetables of your choice to tweak this recipe.

Mash the boiled potatoes well and keep aside. Blend the steamed carrots and cauliflower until finely shredded. Squeeze out all the water from shredded carrots and cauliflower and add it to the mashed potatoes. Heat some oil, splutter the cumin seeds, add the ginger garlic paste and saute.Add the chopped onions, sprinkle salt and add all the dry powders. Mix well. Add the saunf. Let it cool. Add this mixture to the mashed vegetables. Add chopped coriander leaves. Mix everything until the all spices and the vegetables blend in. Adjust the salt and spice levels.

Make small balls, flatten them slightly, dip into the beaten egg and then dip into the bread crumbs to coat it well and keep aside. Heat oil in a flat bottom pan and shallow fry these cutlets until golden brown. Hope you enjoy it as much as we did...