Serves: 3-4 people / 20 cutlets
Prep time: 40 minutes
What you’ll need:
- 2 potatoes, peeled, boiled and mashed
- 1 small beetroot, boiled and finely chopped
- 2 carrots, boiled and finely chopped
- 15 green beans, boiled and chopped
- 0.5 cup green peas
- 0.5 cup onion, finely chopped
- 2 tbsp chopped cilantro
- 1 tsp turmeric powder
- 1 tsp – 1.5 tsp red chili powder (scale back if sensitive to spice)
- 1.5 tsp garam masala
- 1.5 tsp salt plus more to taste
- 1 tbsp ginger-garlic paste ( or 1/2 tbsp grated ginger + 1/2 tbsp chopped garlic)
- 2-3 tbsp olive oil
- 1/4 cup cornflour flour
- 1/4 cup all-purpose flour
- 6 tbsp water
- 1 cup breadcrumbs
What you’ll want to do:
- Chop all the vegetables and boil them until they are soft
- In a pan, fry the onions in 1 tbsp olive oil along with the ginger-garlic paste
- Once the raw smell goes away, add all the vegetables
- While the vegetables are cooking, mix together the cornflour, all-purpose flour and water in a small bowl to create a thin batter
- Add all the spice powders and salt to the sautéed vegetables. You can mash the vegetables together at this point if you want to
- Once the vegetables are fully combined with the spices, garnish with the chopped cilantro and add 1/2 cup breadcrumbs to bind
- Shape into small circular patties, about 2.5 inches in diameter
- Dip each patty into the cornflour and all-purpose flour batter
- Immediately coat each patty with breadcrumbs
- Pan fry in the remaining olive oil
- Flip until golden brown on both sides
- Enjoy with my tamarind-date chutney and coriander chutney (recipes coming soon)!