Stuffed vegetable cutlet

Ingredients:-

Yield: 18 cutlets
· Butter- 2tsp
· Onion finely chopped- 1tbsp
· Ginger finely chopped- 2
· Peas shelled or frozen- ¼ cup
· French beans cut into small pieces- 50 gm
· Carrot finely chopped- 50 gm
· Salt- 1 tbsp
· Water- 1 ¼ cups(300ml)
· Garam Masala powder- ¼ tsp
· Coriander leaves(dhania) chopped-1tbsp
· Bread crusts removed- 6 slices
· Potatoes boiled peeled and mashed while still hot- 5 large(750gm)
· Oil for frying- 2 cups(480ml)

Method:-

To make stuffing: Melt butter in a pan. Add onion and ginger. Fry till onion is transparent. Add cumin seeds (jeera), green chilies, peas, french beans, carrot and ¼ teaspoon salt. Stir for a few min. Add ¼ cup water. Stir. Cover and cook on a low heat till vegetables are just tender and water has evaporated, stirring occasionally. Add garam masala powder and coriander leaves. Mix. Allow mixture to cool.
Put bread in remaining water (1 cup) for 15 sec. Squeeze out water. Mix bread, potatoes and remaining salt (2 ¾ tsp). Divide into 36 portions. Make two patties using two portions. Put 1 tsp stuffing in centre of 1 patty. Cover with second patty. Press edges to seal. Gently pat all around to give an even shape. Assemble remaining patties in same way.
Heat oil in deep fry pan on high heat for 5 min. Add 4 cutlets one after the other. Reduce heat to medium. Fry till golden brown. Remove and drain. Fry remaining cutlets in the same way, increasing heat after each batch. Serve hot, accompanied with chutney or tomato ketchup.