VEGETABLE CUTLET

INGREDIENTS:

Boiled mixed vegetables (Beans,carrot and peas) - 1 cup
Boiled and mashed potatoes - 2 cups
Cumin seeds - 1/2 tsp.
Broken cashews - 2 tablespoon
Turmeric powder - 1/4 tsp.
Coriander powder - 2 tsps.
Chilli powder - 1/4 tsp.
Chat masala - 1 tsp. 
Green chillies(finely chopped) - 2
Ginger garlic paste - Optional (I did not use)
Onions - Optional (I did not use)
Chopped coriander leaves - 3 tablespoons
Corn flake crumbs - 1 cup
(Corn flake crumbs can be substituted with bread crumbs. As I did not have bread crumbs at home, I crushed the corn flakes and powdered to crumbs in the blender.)
Oil - to deep fry
Maida - 2 tablespoons
Salt - as per taste

(AFTER MANY MESSAGES TO ME,  I AM ADDING A NOTE TO THIS POST. ENSURE THE MIXTURE IS DRY AND NOT MOIST. THE CUTLETS DOESN'T BREAK IF THE MIXTURE IS DRY. SQUEEZE OUT THE WATER COMPLETELY FROM THE BOILED AND WHIPPED VEGETABLES. YOU CAN USE YOUR HAND OR SQUEEZE USING A CLEAN CLOTH. ALSO THE POTATOES SHOULD BE PERFECTLY COOKED.  DO NOT  ALLOW TO STAND THE POTATOES IN  WATER. WHEN DONE, IMMEDIATELY TAKE OUT THE POTATOES FROM WATER. THE POTATOES WHEN MASHED SHOULD BE LIKE CRUMBLES AND NOT LIKE A PASTE. THIS IS THE CORRECT CONSISTENCY FOR THE CUTLETS)

METHOD:

Boil potatoes(DO NOT OVERCOOK) and peel the skin. Mash well alongwith salt to taste. Keep aside.

Boil mixed vegetables, drain the water completely. Squeeze out excess water using your hand and give a quick whip in the mixie. Keep aside.

Prepare a semi-thick maida paste using water. Keep aside.

In a non-stick pan, heat 1 tsp. of oil, add cumin seeds, and when they sizzle, add cashews and then chopped chillies, (if using onions and g.g.paste, add at this stage) simmer the stove and add the turmeric, chilli and coriander powders. Now add the chopped coriander leaves, vegetables, and little salt for this mixture. Saute well.

Transfer this mixture to a vessel, add mashed potatoes and mix well.

Take out small balls from it and shape to oval balls or any shape of your choice.

Dip these balls in the maida slurry (A VERY QUICK DIP) and immediately coat it with corn crumbs. Slightly press with your hand so that the crumbs stick to the mixture well. Again dip it in the slurry and again coat it in the corn crumbs. Deep fry in oil till crisp and golden brown on all sides.

Sprinkle chat masala. Serve hot with sauce or ketch up.