INGREDIENTS
- Potato (boiled and mashed) Four
- Carrot chopped 2
- Salt to taste
- Mint leaves 1 bunch
- Rice flour 1/2 mug
- Black pepper One teaspoon
- Mustard seeds One tbsp
- Ground cumin 1/2 tbsp
- Lemon juice Two
- Green soup 4
- Peas (boiled as well as mashed) One cup
- Cauliflower (half boiled) One entire
- Coriander leaves 1 bunch
- Crushed red chili in order to taste
- Oil for frying
- Egg white 2
- Bread crumbs as needed
How to make Vegetable Cutlets
- Mix peas, crushed red chili, cauliflower, potato, green soup, lemon juice, mint, coriander leaves, ground cumin, mustard seedling, black pepper, rice flour, carrot, salt and blend nicely.
- Make cutlets of the combination and employ oil for greasing the actual fingers.
- Whisk the actual egg and coat the actual cutlets in the egg first and then within the bread crumbs, pressing gently.
- Fry till golden brown through both sides.
- Function with ketchup.
- Vegetable Cutlets is ready to serve.
