Vegetable cutlet

2 large potatoes cooked, peeled and mashed

1 tbsp of boiled green peas

1 tbsp of grated carrot

2 green chilli (or 1 tsp chilli powder)and 1/2 inch piece of ginger, chopped finely

1 tbsp of coriander leaves, chopped finely.

2 tsp of salt (or to taste)

Mix all the above ingredients together, make into lemon sized balls, flatten them and keep ready.

For coating:

Mix 2 tbsp of cornflour, 1 tsp pepper and 1/2 tsp salt. Make a thin batter with 2 tbsp of water

(Alternate batter is to mix 1 beaten egg instead of cornflour-it tastes yummier!)

Dip the balls of cutlets in this batter, coating them all around.

Keep ready a plateful of breadcrumbs (or powdered corn flakes, if you want less oily cutlets).

Roll the batter-coated cutlet pieces in the crumbs gently and deep-fry the cutlets in vegetable oil on medium heat till golden in colour (about 2-3 minutes).

Serve hot with tomato sauce and a few pieces of onions, carrot, tomato and cucumber on the side.