Vegetable cutlet recipe

Recipe ingredients

2 small potatoes, boiled, peeled and mashed
3 cups vegetables, chopped finely, boiled and drained well (beets, carrots, peas, cabbage, etc.)
1 teaspoon red chilli powder
1 teaspoon dhania, coriander, powder
1 teaspoon cumin powder
1/2 teaspoon saunf, fennel, powder
1/2 teaspoon amchoor, mango powder
1/2 teaspoon garam masala powder
2 green chillies, finely chopped
1 teaspoon ginger-garlic paste
1 teaspoon chopped coriander leaves
1 teaspoon chopped cashewnuts
1 egg white
1 egg well beaten
1 cup breadcrumbs
Salt to taste
1 tablespoon ghee (clarified butter)
Oil for shallow frying the cutlets

How to make vegetable cutlet

Heat the ghee and add the ginger-garlic paste and green chillies.
Fry for about a minute.
Now add the cashewnuts and all the powdered spices.
Add the coriander leaves.
Fry for 1/2 minute.
Now add all the drained vegetables and mix well.
If there is any water, fry till all moisture is totally lost.
Mix in the mashed potatoes and salt to taste.
Heat through and take off the stovetop.
Mix in 1 egg white. This will help bind together the vegetables.
Make flat rounds of the above.
Dip each round in the well beaten egg and roll in the breadcrumbs.
Shallow fry on both sides till golden brown.
Eat when hot with chutney.