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vegetable cutlet:
make mixed vegetable. Then mash boiled potatoes. make small balls, then flatten them, put spoonful of mixed vegetable mixture on each . close the potatoe edges and give an oblong shape. Dip in watery maida batter. then roll it in bread crumbs. Now deep fry.

Ingredients
2 Cups Finely chopped Carrots, Beans & Cabbage
3 PotatoesPotatoes
boiled & mashed
1/2 cup of Fresh Green Peas
2 OnionsOnions
- chopped
2 tsp Green chili and Ginger Paste
1 tsp Salted Masala Powder
Salt to taste
5 slices of Bread
1/2 cup of Rusk Powder
Oil

Directions
Steam the chopped vegetables & peas in a pressure cooker.
Heat oil in a pan.
Fry ginger & green chili paste for few minutes
Add onions fry until golden brown.
Put the mashed potatoes, steamed vegetables and fry for 10 minutes.
Mix garam masala & salt to the vegetables and saute well.
Remove from heat and let it cool.
Dip the bread slices in water one at a time, take this out from water immediately and squeeze out the excess water.
Put this in the veg mixture, add 1/4 cup of rusk powder and mix well.
Make lemon sized balls out of this mixture and coat with rusk powder.
Flatten this into thin patties.
Heat 2 tbs of oil in a shallow frying pan and fry few cutlets at a time until both sides becomes brown.
Repeat this until all the cutlets are fried.
Place cooked cutlets on napkins to drain oil.
Serve hot.
Source(s):
This vegetarian appetizer dish will satisfy any spicy cravings for a light afternoon snack or accompaniment during meals. It goes well with Mint sauce or Tomato Ketchup. Prep:10m Cook:30m Servings:4