Vegetable cutlet

Who does not love Cutlets!!

It is an all-time favorite snack at home and I just love it that all these vegetables are ingested by the kids!!
Usually I make a large batch and freeze the bulk.

How to freeze: Just before the deep frying step, shape each cutlet, crumb it and store in a freeze-proof vessel. Between each layer of non-fried cutlet, lay a sheet of aluminium foil.
About 4 hours before you are ready to fry, take it out of the freezer and keep in the lower compartment of the fridge to thaw.

Ingredients:

Potato - 1 kg  - steamed,  peeled and mashed
Carrot - 2 large -  grated
(opt) Beetroot - 1 large - boiled , peeled and grated
Green peas - 1 cup - boiled and mashed
Onion - 3 large - chopped fine
Ginger paste - 2 tbsp
(opt) Garlic paste - 1 tsp
Green chilli paste - 3 tbsp
Coriander leaf - chopped fine - 6 tbsp
Mint leaf - chopped fine - 4 tbsp
Salt to taste
Turmeric powder - 1 tsp
Garam masala - 2 tbsp
Chilli powder - 1 tbsp
Oil - 4 tbsp

Corn flour (or a mixture of maida and corn flour) - 100 gms
Bread crumbs - 2 cups (May need more)

Oil for deep frying

Method:
For making cutlets NEVER immerse the potato in water, just steam them. You can pressure them, but see to it that the water does not touch the vegetables.
Heat oil and add the ginger-garlic-green chilli paste.
After a minute add the onion and saute till golden brown.
Reduce flame and add the salt, chilli powder , garam masala and turmeric powder.

Mix well and when the raw smell goes, add the coriander leaf and mint leaf.

Add the grated carrot and saute for 1 minute.
Then add the mashed potato, green peas and beetroot (if using).
Mix well. Turn off flame and allow to cool.

Make a slurry with the corn flour and keep the bread crumbs ready in another plate.

Make small balls and flatten them into cutlets and coat them with the corn flour slurry
If you feel that the patties are not holding shape add some bread crumbs into the vegetable mixture and mix well.
And you may have to first roll them in bread crumbs , then in cornflour and then re-coat with bread crumbs.

Dipping into the cornflour slurry

 Roll them in the bread crumbs.

Repeat with the rest of the vegetable base.

You can freeze the cutlets at this point.
Place one layer cutlets on a freezer proof vessel.

Spread a sheet of aluminium foil, and place another layer of cutlets.

Spread another sheet of aluminium foil and repeat if your vessel is large, or just cover with lid and place inside the freezer.

How to proceed:
About 3 - 4 hours before serving, take out the required quantity out of the freezer.
Otherwise, place the required numbers in the lower compartment of the fridge to thaw.

Frozen cutlets

Cutlet after thawing

Deep fry in hot oil and enjoy with tea.