Vegetable Cutlets

Tasty and healthy altenative for the hunger pangs on a lazy weekend. I prepare these yummy cutlets in advance and freeze them. Just defrost them for 30 secs in microwave oven and shallow fry whenever you feel like eating these yummies!!! These cutlets are a boon in disguise when guests drop in.

Ingredients: makes 10-12 cutlets
onions - 1 big
ginger - 1" piece
garlic - 4 cloves
green chillies - 3
beetroot - 1 big
carrot - 1
frozen or fresh peas - 1/2 cup
potatoes - 2 medium
oil - 1 tbsp + 1 tbsp
salt to taste
garam masala powder - 1 tsp
Bread crumbs - 1/2 cup

Method:
Peel and chop onions finely. Peel and mince ginger and garlic finely. Wash and chop green chillies finely. Easier step dump these onions, ginger, garlic and green chillies in a food processor and mince.
Wash, peel and grate beetroots and carrots.
Thaw frozen peas, add half a cup of water and cook on Microwave HIGH for 1 minute.
Wash and pressure cook potatoes or cook in microwave till done. Peel the skin and mash them.

Heat 1 tbsp oil in a wide pan, add the minced onions, garlic, ginger and green chillies. Saute on medium flame till brown. Add salt to taste, grated beets and carrots mix well. Add cooked peas and mix well. Now add garam masala powder, mix well and put off the flame. Let aside to cool.
Now add boiled and mashed potatoes and knead well to smooth. Check for the seasoning, add salt if desired at this stage.

Shape out the mixture into round or oval flat patties. Place the bread crumbs in a wide plate. Roll the patties over the bread crumbs till fully coated. Now heat oil in a tawa and arrange the cutlets. Cover and cook for 2 minutes. Uncover and cook on the other side till nice and brown. Serve hot with mint chutney or tomato ketchup.