Ingredients:

• 1 cup toasted Wheat germ
• 1 cup soya flour
• 2 large potatoes, boiled and mashed well
• 1 bunch spinach, finely chopped
• 1/2 medium bottle gourd, grated
• 1 carrot, grated
• 1 onion, finely chopped
• 1 inch piece ginger, crushed
• 5-6 Garlic flakes, crushed
• 3 green chillies, finely chopped
• Salt to taste
• Oil to shallow fry

Method:

1. Press out all excess water from bottle gourd.
2. Press out all moisture from spinach by dabbing in the fold of a napkin.
3. Take potatoes in a large mixing bowl.
4. Add all vegetables, garlic, chillies, ginger and salt.
5. Sprinkle half soya flour and wheat germ over ingredients.
6. Make a thin paste of remaining soya flour.
7. Add a pinch of salt and keep aside.
8. Mix all ingredients of bowl by hand to form a soft lump.
9. Take portions of mixture and form cutlets, shaping as desired.
10. Refrigerate for 10 minutes or till required, covering with a moist cloth.
11. Dip each pattie in soya flour paste and roll in remaining wheat germ.
12. Shallow fry a few at a time in a greased skillet till golden on both sides.
13. Serve hot with sauce or chutneys.

Recipe courtesy of Saroj Kering