VEGETABLE CUTLET

Ingredients:
Potato – 2 big, boiled
Onion – 1 big, chopped
Carrot – 1 big, chopped
Green peas – ¼ cup
Corn kernels – ¼ cup
Green chilies – 2-3, finely chopped
Ginger – 1”, chopped
Chopped coriander leaves – 1 tsp
Cumin powder – ¼ tsp
Turmeric powder – a pinch
Bread crumbs – 3-4 tbsp or as required ( I grinded fresh bread in blender and used the crumbs)
Salt

Cooking procedure:
Heat 1 tbsp of oil in a pan and add the onions. Sauté the onions till they become translucent. Then add the carrot and sauté for a minute or till the carrots become little tender. Remove the pan from heat and keep aside to cool. Take microwave safe bowl and add the green peas and corn kernel to it and microwave covered on high for 2 minutes. Then remove and keep aside to cool. Cut the potato into very small pieces and add them in a big bowl. Mix in the sautéed onions, carrots, green peas, corn kernel, green chilies, ginger, cumin powder, turmeric powder, chopped coriander leaves and salt. Mix everything well using hands. Then add the bread crumbs and combine everything. Make small patties of the mixture and shallow fry them on medium heat till they become golden brown. Serve with green chutney or cabbage salad.

CABBAGE SALAD
Ingredients:
Shredded cabbage – 1 cup
Tomato – 1 big, thinly sliced
Mayonnaise – 2-3 tbsp
Red chili sauce – ¼ tsp
Salt
Pepper

Add all the above ingredients in a bowl and mix everything well. Keep aside for flavors to combine. Serve cold or at room temperature.