Vegetable Cutlets

Instructions

1. 1

   Boil the potatoes, carrots, and green peas together until they are soft. Drain and let them cool slightly.

2. 2

   Peel the potatoes and carrots if not already done, then mash all the boiled vegetables together in a large bowl until smooth.

3. 3

   Add salt, black pepper, and garam masala to the mashed vegetables. Mix well to combine all the spices evenly.

4. 4

   Beat the egg in a small bowl and set aside.

5. 5

   Divide the vegetable mixture into equal portions and shape them into small, flat cutlets.

6. 6

   Dip each cutlet into the beaten egg, ensuring it is coated on all sides.

7. 7

   Roll the egg-coated cutlets in breadcrumbs, pressing gently so the breadcrumbs stick well.

8. 8

   Heat olive oil in a non-stick pan over medium heat.

9. 9

   Place the cutlets in the pan and cook for 3-4 minutes on each side, or until they are golden brown and crisp.

10. 10

    Remove the cutlets from the pan and place them on a paper towel to absorb any excess oil.

11. 11

    Serve hot with your favorite chutney or sauce.