VEGETABLE CUTLETS

Yield: 4 servings

10 oz Green beans cooked & chopped
10 oz Broccoli florets, cooked
10 oz Peas, cooked & mashed
2 lg Potatoes, boiled & mashed
4 med Carrots, cooked & mashed
14 oz Beets, cooked & diced
1 1/2 tbsp Ginger, grated
1 1/4 tsp Cumin, ground & roasted
1 1/4 tsp Coriander, ground & roasted
4 ea Green chiles, seeded & chop
1/4 tsp Turmeric
1/4 tsp Cardamom powder
Salt, to taste
1 1/4 tsp Sambhar spice
5 tbsp Oil
1 pinch Cumin seeds
1/2 cup All-purpose flour
1/2 cup Breadcrumbs
Oil

Combine beans, broccoli, peas, potatoes, carrots, beets, ginger, cumin, coriander, chiles, turmeric, cardamom, salt & sambhar spice. Mix thoroughly with your fingers. Heat vegetable oil in a large skillet & fry the cumin seeds for a few seconds. Add vegetable mixture & continue to fry for 10 minutes. Set aside to cool.

Take a portion of the vegetable mixture (about the size of a smal egg) & form it into a heart shaped cutlet. Roll in the flour & breadcrumbs until well coated. Transfer to a platter. Repeat until all the vegetable mixture has been used up. Place platter in the fridge & chill for 1 hour.

Heat vegetable oil to a depth of 1" in a skillet. When hot, fry the cutlets until golden brown, turning once to brown evenly. Drain on paper towels & serve with chutney.