Cutlet Veg

Ingredients:                                                                                                  Makes 10 cutlets

Preparation:

Heat a pan. Add 11/2 tablespoon oil. Add the mustard and fennel seeds. When the seeds start spluttering add the onions and and saute.
When the onions become translucent add ginger garlic paste and stir on medium flame.
Add green chilly, stir for a few seconds and add the carrot.
Stir for a few seconds and add the mashed potatoes, turmeric powder and salt. Stir and mix the ingredients well.
Now add the crushed pepper, coriander leaves and lime juice. Stir and remove from the stove. Let it cool.

Meantime beat the eggs.
When the veg mixture is cool, divide it into 10 equal parts. Shape each piece into a cutlet.
Heat oil in a deep fry pan. When the oil starts boiling, dip each cutlet in the beaten egg, roll in the breadcrumbs and deep fry to golden brown. 

Serve hot with tomato ketchup.

Ingredients:

Cooked and mashed potatoes - 11/2 cups
Onion (finely chopped) -1/2 cup
Carrot (grated) - 1/3 cup
Green chilly (finely chopped) - 11/2 tablespoon
Ginger- garlic paste - 1/2 tablespoon
Turmeric powder - 1/4 teaspoon
Black pepper (crushed) -1/2 teaspoon
Coriander leaves (chopped) - 11/2 tablespoon
Lime juice/Vineager  - 1 teaspoon
salt to taste
Oil - 11/2 tablespoon
Mustard - 1/4 teaspoon
Fennel - 1/4 teaspoon
Oil - 1 cup (for frying the cutlets)
Egg -1 (lightly beaten)
Bread crumbs - 1/2 cup