Vegetable cutlet

Ingredients 

1. Potato - 3
2. Beetroot - 2
3. Carrot - 1
4. French beans - 6-7
5. Green chilli - 1
6. Ginger - 1 inch
7. Onion - 1 large
8. Red chilli - 1 tsp
9. Garam masala - 0.5 tsp
10. Turmeric powder - 0.25 tsp
11. Fennel seeds - 0.5 tsp
12. Salt
13. Egg -2 
14. Bread crumbs - 5 tbsp (approximately)
15. Oil - 2 tbsp + oil required for frying

Procedure

1. Boil potato in a cooker upto 8 whistles. 
2. Peel the potato once it is cool and mash it well. Make sure there are no lumps.
3. Peel and cut beetroot and carrot in large pieces. Similarly cut beans into pieces.
4. Pulse the vegetables in a mixie for 3 or 4 times for 2 seconds each. The vegetables should be very finely cut.
5. Microwave the vegetables for 3 minutes.
6. Cut green chilli and ginger into very small pieces.
7. Cut onion into small pieces
8. Heat 2 tbsp of oil in a vessel. Add fennel seeds to this and wait till it browns and becomes aromatic.
9. Add onion, green chillies and ginger till onion turns transparent.
10. Add the pulsed vegetables to this and cook for 2 minutes.
11. Add the mashed potatoes to this.
12. Add salt, red chilli powder, turmeric powder and garam masala powder to this and mix well.
13. When the mixture is completely dry, switch off the stove and allow it to cool.
14. In a vessel, mix the eggs well.
15. Take the bread crumbs in a plate.
16. When the vegetable mixture is cool, make lemon sized balls from the mixture. Flatten each ball with right hand fingers after placing the vegetable ball on the left palm.
17. Dip the cutlet in egg mixture and roll it in bread crumbs so that it is covered evenly.
18. Heat oil in a separate vessel on high flame.
19. Drop the cutlet into the hot oil. Flip and fry till both sides have browned evenly.
20. Take the cutlet out of oil and keep it in kitchen tissue paper to drain excess oil.
21. Yummy cutlets are ready to be served as an evening snack along with finely cut onion and tomato ketchup.