Vegetable Cutlets Recipe.

Lent is the only time in the year when we enjoy veg dishes rest of the time we binge on non veg .Every year during lent we prepare varieties of veg dishes hence you will see many veg dishes in my blog  these days.My cousins  & Catholic readers had asked me post some veg starters which they could prepared during this season so I'm posting a simple recipe of the very famous & much liked veg cutlets.
Its only during lent these veg cutlets are prepared at home& relished by all.Its a simple recipe with veg some spices & cheese which everyone enjoys both kids & adults.

Ingredients:
2 potatoes med sized
100 gms elephnt foot yam /suran
1 carrot
 1/2 cup sweet corn
1/2 cup green peas
1 sweet potato
2 tbsp cheese grated.
1 onion chopped finely
2-3 garlic minced
1/2 inch ginger grated.
1 tsp garam masala powder
1/2 tsp cumin powder
2 green chillies chopped 
1/2 tsp red chilli powder
1/2 tsp chaat masala
1 tbsp  chopped coriander leaves.
1 tsp cornflour
1tsp gram flour/besan
 bread crumbs to coat
oil to shallow fry
salt to taste

Method:

• Boil all the vegetables & mash them .
• In a vessel heat 1 tbsp oil then add the ginger -garlic  & saute.
• Then  add  chopped onion& fry well till soft & translucent.
• Mix all the powdered masala ,salt to the mashed veggies along with the sauteed onion & ginger garlic.
• Add chopped coriander leaves & grated cheese.e
• Then add the besan & mix well.
• Shape as desired .
• Refrigerate for 15 min .
• Mix the cornflour with little water to make a slurry ,not too thick.
• Dip the cutlets into the slurry & roll on the breadcrumbs.
• Shallow fry till golden brown & serve hot with tomato ketchup.
• The cutlets can be freezed for later use when you wish to fry thaw it & shallow fry.