Vegetables-1 large potato, 1 medium sized carrot.1/2 of a beetroot, peas and corn-1cup
Shallots-8 to 10 or 1 small onion, finely chopped
Ginger-1/2 inch, grated
Green chillies-2, finely chopped (optional)
Curry leaves- 6-8 leaves, finely chopped (optional)
Bread crumbs (I have used multi-seeded bread)
Eggs-3, beated (For vegetarian option use plain flour or maida batter)
Salt to taste
Dice the vegetables and pressure cook it until 1-2 whistles. Allow this to cool down and lightly mash the vegetables. In a pan, heat 2 tbsps of oil. Saute the shallots, ginger, green chillies and curry leaves. Add the mashed vegetables, powdered pepper and salt. Mix well. Allow to cool down. Divide the mix into equal portions. Make small round patties. In a separate bowl beat the eggs. Coat each cutlet with the egg mix/maida batter and then coat it with the bread crumbs. Spray some cooking oil in a pan and fry the cutlets, both sides until the crumb coating is brown and crispy or deep fry the cutlets in oil. Remove the cutlets on to a kitchen towel.
Serve hot with ketchup !!!!!!!!!!