Ingredients:

• 2 medium potatoes
• 1 cup chopped mixed vegetables (green peas, carrots, green beans, corn)
• 2 tablespoons chopped coriander
• 2 finely chopped green chilies
• 1 teaspoon chopped ginger
• 1 teaspoon salt
• 1 teaspoon mango powder
• 3 tablespoon All Purpose flour (maida)
• 1 cup breadcrumbs
• Oil to fry

Method:

• Boiled the potatoes until they are tender.
• Once cooked, drain the water and let the potatoes cool down.
• Peel the skin off and mash the potatoes.
• Steam the chopped mixed vegetables.
• Make sure to squeeze the vegetables to take the excess water out and cutlet dry.
• Mix all the ingredients togather; adjust salt and pepper to your taste.
• Add 4 tablespoons of water to the All Purpose flour to make a batter and keep aside.
• With oiled hands, divide the mixture into 10 equal parts.
• Shape into flat round cutlet about 1/2 inch thick.
• Dip each cutlet in the flour batter, and roll the patty in breadcrumbs and set aside.
• Heat the oil on medium high heat in a frying pan.
• Frying pan should have atleast 1 1/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil, the batter should come up right away.
• Fry a few cutlets at a time until they are golden-brown on both sides.
• Repeat this until all the cutlets are done. Serve hot.

Ingredients:

• 2 cups boiled and mashed potatoes
• 2 tbsp cashews
• 2 tbsp peanuts (groundnuts) with out skin
• 2 tbsp almonds (blanched /slivered)
• 1 slice of bread
• 2-3 green chillies
• 1/2 tsp Garam masala
• 1tsp finely chopped ginger
• 1/2 cup cilantro/Coriander
• 2-3 tbsp all purpose flour (maida)
• 1-2 cups of bread crumbs
• Lemon juice (optional)
• Salt
• Water
• Oil

Method:

• Chop the cashew nuts, peanuts and almonds with nut chopper or knife.
• They should be of medium size, not to small and not too big.
• In a bowl add the mashed potatoes, salt, chillis, ginger, garam masala, the nuts, cilantro, and bread slice. Mix them all well.
• In another bowl add very few drops of water to the all purpose flour to make a thin paste.
• Make desired shape out of the cutlet mixture, dip them into the flour batter and then coat them with bread crumbs.
• Either deep fry or just pan fry the cutlets.
• I pan fried the cutlets on medium heat by tossing them gently.
• This way less oil is used.

Ingredients:

• 1 tin of tuna fish
• 1 large onion, chopped
• 1/4 piece ginger, chopped
• 3 cloves garlic, chopped
• 2 green chillies chopped
• One small bunch cilantro, chopped
• 1 tsp garam masala & cayenne pepper
• Salt to taste
• Bread crumbs
• 2 eggs, beaten well
• 1 large potato boiled and mashed
• half a cup of cooked peas

Method:

• Fry the fish in some oil, till slightly brown, with some salt and garam masala andkeep aside.
• Fry the onions till brown.
• Add the ginger and garlic and fry for a while.
• Add the salt and garam masala andfry some more.
• Then add the green chillies and cilantro and stir for a little while Add the onionmasala from step 5, peas and the mashed potato to the fish and mix well.
• Shape into cutlets. Heat oil in a deep frying pan.
• Take one cutlet at a time, dip inegg, then dip in the bread crumbs.You may repeat this step for crisper cutlets. Deep fry the cutletsDrain them on paper towels .
• Serve hot with an onion salad and mint / tamarind.chutney.