Vegetable Cutlets: 6-Step Recipe

Boil and mash 1 cup mixed vegetables. Sauté them with ginger-garlic paste for 2–3 mins.

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Add 2 mashed potatoes, spices, salt, and bread crumbs. Mix well into a firm dough.

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Shape into round or oval patties as per your preference.

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Dip each patty in cornflour slurry, then roll in bread crumbs evenly.

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Shallow or deep fry the cutlets on medium flame until golden brown and crisp. Serve with green chutney or ketchup.

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