Veggie Foodie

Ingredients:

• 2 tbsp ghee
• 1 medium size onion, finely chopped
• 1 cup chopped potatoes
• 1 cup chopped green beans
• 1 cup chopped carrots
• 2-3 slices of whole grain bread
• 1 – 2 green chilies, finely chopped
• 1 tsp salt or to taste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp amchur powder (dry mango powder)
• 1 cup breadcrumbs
• 2-3 tbsp peanut oil or any other good vegetable oil

Method:

1. Pressure-cook the chopped potatoes, green beans and carrots… 1 whistle
2. Break the bread slices into small pieces
3. Put 2 tbsp ghee in a large pan on medium heat
4. Add the chopped onions and sauté for 2-3 minutes till they are translucent and soft
5. Add the chopped chilies and cooked vegetables and mix well
6. Add the bread pieces, all the spices and salt and mix well making sure that the mix is sufficiently dry to shape them into cutlets. If necessary, add more bread pieces
7. Turn off the heat, take out the cutlet mix in a wide plate, mash it while letting it cool
8. Divide the mix in large lemon size balls and shape them into cutlets and roll them in breadcrumbs to properly cover them
9. Put a flat pan on slow – medium heat
10. Add a few drops of oil for each cutlet and lightly roast them on both the sides till they are light brown in color
11. Your cutlets are ready! Enjoy with tomato soup on the side!!

Makes: 15 – 20 cutlets