Vegetable Cutlets Recipe

Place the potatoes carrot green beans and peas in a pot with enough water to cover. Bring to a boil reduce heat to low cover and simmer 15 minutes until potatoes are tender. Drain vegetables transfer to a bowl and mash with a potato masher leaving a few small chunks.

Mix the egg 3/4 cup bread crumbs garam masala cayenne pepper and salt into the bowl with the mashed vegetables. Form the mixture into small patties about 1/2 inch thick. Dredge the patties in the remaining bread crumbs to coat.

Heat the oil in a large skillet over medium heat and fry the coated patties until golden brown. Drain on paper towels.