Crispy Vegetable Cutlets: Easy Tea SnackVeg

1

In a large bowl, combine 5 boiled potatoes (mashed), 1 cup boiled green peas, 1 cup grated carrot, 1 cup finely chopped green capsicum, 1 cup cooked cauliflower, 1 finely chopped onion, 2 finely chopped green chillies, finely chopped ginger, and coriander leaves. Squeeze in the juice of 1 lemon.

2

Add 1/4 tsp turmeric powder, 1 tsp salt, 1 tsp chilli powder, 1/2 tsp garam masala, and 1/2 tsp cumin powder to the bowl.

3

Mash and mix everything thoroughly by hand. Add some chopped cashew nuts and enough bread crumbs to help the mixture achieve a good binding consistency (it helps absorb moisture).

4

Take a portion of the mixture and shape it into a patty or your desired cutlet shape.

5

Create a slurry by mixing 1 tsp of corn flour with a little water. Dip each patty into the slurry, then roll it in bread crumbs until fully coated.

6

Place the coated cutlets in the refrigerator for 10 minutes to help them set.

7

Heat oil in a pan (deep or shallow fry). Gently drop the cutlets into the hot oil and fry until they reach a lovely golden brown color.