Cutlets From Leftover Vegetables

Recipe Ingredients

2		Potatoes - boiled, peeled and mashed.
1 cup	237ml	Leftover boiled or cooked vegetables.
		Salt - chillies green as required.
2		Bread - (2 to 3)
1/2 teaspoon	2.5ml	Ginger-garlic paste
2 tablespoons	30ml	Leftover noodles - (optional) (2 to 3)
		Oil to shallow fry.
1/2 teaspoon	2.5ml	Cornflour.

Recipe Instructions

Add all ingredients to the potatoes except oil and bread. Run the bread

in a dry mixie to get fine bread crumbs. Keep aside. Mash the potato

mixture well. If required add more salt or green chillies.

If too soggy add 1-2 teaspoon cornflour. Mix bread crumbs with cornflour.

Shape the mixture into patties of desired shape. Roll in the crumbs.

Heat skillet, add some oil to shallow fry, place a few patties .

When browned flip over to fry other side.

Serve hot with chilled coke, tea or milkshake. Serve with tomato sauce.

Source:
"Classic Indian Vegetarian and Grain Cooking,"

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