Mix Veg Cutlet

Prep Time: 16-20 minutes I Cook time : 25 minutes (approx) I Serve : 2-3

Ingredients :

To marinate:

3-4 Potatoes medium sized (boiled and mashed) 1-2 Carrot medium sized (blanched and chopped) ½ cup / 80 gms Green Peas (blanched) ½ cup / 80 gms Sweet Corns (blanched) 1 Onion, medium sized (finely chopped) 1 tsp Black Pepper Powder 50 gms Cheese / Cheese Cubes (2) (grated) 2 tbsp Cornstarch Salt to taste Oil for deep frying

For the slurry :-

2 tbsp Cornstarch

4 tbsp / 60 ml Water

Salt to taste

For Coating :-

2 tbsp All Purpose Flour (maida) 1 cup / 120 gms Breadcrumbs

Method :

In a deep bowl add all the ingredients mentioned under the Cutlet list. Mix well until well combined

To make a thin cornstarch slurry add corn flour + water and pinch of salt . Mix well and set aside

Apply a few drops of oil onto the palm. Take a portion of the mixture, shape into a cutlet. Press lightly

Dust some flour in a separate dish and place the cutlets gently

Refrigerate for 1 hour before deep frying Place the bread crumbs in a dish for coating the cutlets

Heat sufficient oil in another pan for frying on medium flame

Take out the cutlets from refrigerator and first dip it in slurry and then roll in Breadcrumbs one by one

Deep-fry till both the sides are evenly golden on medium heat. Drain and place on an absorbent paper.

Similarly, prepare the remaining cutlet.

Time to taste:)

Serve hot with sauce/chutney of your choice