Name: Vegetable Cutlet
Prep time: 40 minutes
Cook time: 30 minutes
Yield: 20 people (2 cutlets each, total 40 cutlets)
Cuisine: South Indian
Ingredients: 2 kg Potato (boiled and mashed); 0.5 kg Carrots (boiled and mashed); 2 cups Green Peas (boiled); 6 numbers Green Chilies (finely chopped); 2 tbsp Ginger (grated); 1 cups Coriander Leaves (finely chopped); 2 tsp Garam Masala; 2 tsp Red Chili Powder; 2 tsp Salt (adjust to taste); 3 cups Breadcrumbs (for binding and coating); 1 cups Oil (for shallow frying)

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How to Prepare

Boil the potatoes, carrots, and green peas until soft, then mash them together in a large mixing bowl.
Add finely chopped green chilies, ginger, coriander leaves, garam masala, red chili powder, and salt to the mashed vegetables. Mix well.
Add breadcrumbs to the mixture to bind it. Adjust the quantity if needed to form a firm dough.
Shape the mixture into small, flat cutlets (about 2 inches in diameter).
Coat each cutlet with breadcrumbs on all sides.
Heat oil in a frying pan over medium heat. Shallow fry the cutlets in batches until golden brown on both sides (about 3-4 minutes per side).
Remove the cutlets and place them on a paper towel to drain excess oil.
Serve hot with mint chutney or ketchup.