Cutlet of Goodness

I love browsing the net in search of recipes. I rarely buy cookbooks since there is such a plethora of information about cooking on the internet. Besides, I love looking at two or three recipes and adopting my own based on what's in my pantry. The other day I found a delicious sounding recipe for Vegetable Cutlets on Mumbai Masala. As per one of my tips, I did have a boiled diced potato waiting to be used in my fridge, and of course I always have frozen mixed vegetables on hand. So today after volunteering, I came home and found my husband sitting in the living room when I thought he was at school. A perfect opportunity to test out this recipe. His friend Sachin came over just as we were frying them up, so I had two hungry guinea pigs. Below is the verdit, but first the recipe. This amount was perfect for a quick snack, 3-4 cutlets a person. But I think I could have made more....

Vegetable Cutlets * adapted from Mumbai Masala
1 large boiled diced potato, 1/2 cup frozen mixed vegetables (carrots, beans, peas, corn), 1/2 cup shredded diced cabbage, a few tbsp of minced red onion, 1 large green chili chopped, 1 tbsp grated ginger, 1 tsp garam masala, 1 tsp dhania jeera powder, a dash of amchur, a dash of anardhana, chopped cilantro, a few tbsp of all purpose flour, a few tablespoons of cornmeal or breadcrumbs.

1. Microwave the vegetables for a few minutes until cooked.
2. Mash vegetables with the potatoes and a little all purpose flower for binding.
3. The recipe calls to grind the ginger, chili, (and I would add the cilantro here too). I forgot to do this step and just threw them into the mixture chopped which was perfectly fine too.
4. Add the masala powders, salt, and mix together.
5. Make a paste out of the all purpose flour and water.
6. Rub some oil on your hands, then roll the potato mixture into balls and flatten them in the palm of your hand.
7. Dip this into the flour paste, and then roll the cutlet in the cornmeal or breadcrumbs.
8. Fry them in oil on medium temperature on both sides.

We found these were best served with Maggie Masala Chili Sauce!
Verdict: Sachin loved them, Shankar said they were 'bloody good', and they both wanted more but I had eaten the rest.