Ingredients
Mushroom – ½ lb (finely chopped)Potato – 1 (cubed)Carrot – 1 (cubed)Green peas – 1/4 cup Onion - 1 (finely chopped)Garlic - 2 clove (minced)Green chilli - 1(finely chopped)Red chilli powder - 1/2 tsp Garam masala powder - 1/4 tsp Turmeric powder - 1/4 tspEgg Whites - 2Bread crumbs – 1 cup (for coating)Coriander leaves - handful (finely chopped)Salt - to tasteOil – ¼ cup (for frying)
Method1. Cook the cubed potatoes, carrots and green peas until all the veggies are tender but firm. Drain excess water and keep aside. 2. Heat a tsp of oil in a small pan and saute the onions, green chilli and garlic until slightly browned. 3. Switch off and add this to the veggies along with chopped mushrooms turmeric powder, red chilli powder, garam masala and salt.4. Let this cool completely and then mash slightly along with egg whites to make a thick mixture. 5. Take a small portion and roll them between your palms to make a ball, then press to flatten and shape as cutlet. 6. Meanwhile spread a layer of bread crumbs on a plate for coating. Heat the oil in a pan for frying.7. Now take each cutlet, place it on the bread crumbs to coat all sides. Drop that in the hot oil and fry until its golden on both sides. 8. Serve hot with tomato ketchup.Tips - If the cutlet mixture becomes soggy, mix little maida or bread crumbs with the cutlet mixture to solve the problem. - Mushroom can be omitted to get vegetable cutlets.
