Vegetable Cutlet

 INGREDIENTS:

1. Carrot 1 cup grated
2. Beet Root 1 cup grated
3. Potatoes 2 large, boiled and mashed
4. Green Peas 1/4 cup
5. Coconut cut into small cubes 1/4 cup 
6. Peanuts roasted and crushed 1/4 cup
7. Coriander Leaves 2 tbsp chopped
8. Ginger Paste 1tsp
9. Green Chili Paste 1 tsp
10. Salt to taste 
11. Sugar 1 tsp
12. Black Pepper Powder 1/2 tsp
13. Corn flour 1/4 cup
14. Breadcrumbs 1 cup
15. Oil for deep frying 

METHOD:

Serving Size: 7-8

Heat oil in a pan and add ginger and chili paste. Cook for a minute or so.

Add beetroot, carrot, salt, and sugar, and cook for 7-10 minutes.

Add mashed potatoes, green peas, crushed peanuts, coconut cubes, and coriander leaves. Mix everything well. Turn off the flame and transfer the mixture to a large plate to cool down completely.

Make a slurry of corn flour and water. Season with salt and pepper powder. The consistency should be neither too thick nor too thin. Ensure the slurry is smooth and lump-free. 

Form the mixture into balls and shape them as desired. Dip them in corn flour slurry and roll in breadcrumbs.

Heat oil in a pan and deep-fry them in small batches until crisp and golden on all sides.

Serve with either coriander chutney, tamarind chutney, or tomato ketchup, along with a fresh cucumber-onion salad.