Ingredients:

• 1 kg – Potatoes
• 200 gm – Carrots
• 2 cups – Green peas (shelled)
• 2 eggs
• 2 tsp – chilli Ginger paste
• 5 medium sized Onions
• 1.5 cup – bread crumbs
• oil for shallow frying

Method:

1. Pressure cook the potatoes.
2. Peel and mash well and keep aside.
3. Cut the carrots into cubes.
4. Boil green peas and carrots till soft.
5. Drain the excess water.
6. Gently mash them and mix with the mashed potatoes.
7. Add salt to taste, chilli, ginger paste and mix well.
8. In a non-stick pan, fry the finely chopped onions till golden on a low flame.
9. Add the onions to the mashed mixture.
10. Mix well.
11. Divide the mixture into 24 equal portions.
12. Shape each portion into 3″ long cutlet.
13. Roll the cutlets in bread crumbs to coat all sides.
14. Beat the eggs; dip each cutlet into the egg and shallow fry on a medium flame till golden and lacy.
15. Serve hot with tomato ketchup and chutney.

Recipe courtesy of Anitha Raheja