Veggie Cutlet

While my kids do not always like to eat vegetables, they do love Vegetable cutlets. Good combination of different veggies with bread crumbs shallow fried on a pan. Mint leaves add nice flavor.
Prep Time	10- 15 Minutes
Cooking Time	20-25 Minutes
Serves	8-10 Pieces
Ingredients	Mixed Vegetables Potato Onion Ginger Bread Crumbs Mint & Coriander Leaves Red chilli Powder Cumin Powder Dry Mango Powder Salt Oil	1 Cup 2 Small 1 Medium ½ Inch ½ Cup ¼ Cup ½ Tsp. ½ Tsp. ½ Tsp. To Taste As Reqd.
Method 1.  Pressure cook mixed vegetables (Finely chopped Beans, Carrot, Peas, and Capsicum) and potatoes. Chop onion and ginger finely. Chop coriander and mint leaves finely too. 2.  Heat a little oil in a pan and sauté onion and ginger for 4-5 minutes on medium flame. 3.  Add chopped mint and coriander leaves and fry for 2 minutes. Add the dry powders one by one and fry for a minute. 4.  Meanwhile peel and mash the potatoes, drain excess water if any in the mixed veggies which were pressure cooked.   5.  Now add mixed veggies and salt into the pan. Cook till all the moisture is absorbed.   6.  Put off the stove. Mix in mashed potato and breadcrumbs. Mix well. 7.  Divide the mixture into equal portions. Shape them flat. Place a cashew piece in the center. 8.  Heat the skillet / tava on medium to high. Place the patties on skillet and shallow fry with a little oil. Fry on both sides till golden brown. 9.  Serve hot with ketchup or green chutney.