Veg Cutlet

Ingredients

cubed potatoes (2 large)	2 cups
green peas	½ cup
carrot (1 large)	1 cup
beans chopped (6 to 8)	½ cup
bread crumb or ½ cup thick poha or roasted besan	6 tbsp
besan/ chickpea flour or rice flour or corn flour	2 tbsp.
ginger grated	½ tsp
ON1Y Roasted Garlic & Pink Salt	1 tsp
garam masala	½ tsp
chili flakes	¼ tsp
salt as needed	1
oil as needed	1

Steam or boil veggies until just done. Drain any excess moisture if left.
Mash them well. Add bread crumbs or powdered poha, salt, ginger, roasted garlic and pink salt, garam masala, chilies to the veggies.
Mix everything well. It must be a non-sticky dough. If needed add more bread crumbs to make it non sticky.
Make 13 to 14 patties and set aside.
Make a slightly thin batter of besan or rice flour. Dip each patty in the batter on both the sides.
Place them on the bread crumbs. Place them aside for 5 to 10 minutes.
Heat oil for shallow frying and fry them on both the side until light golden in color.

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