To prepare the mixed vegetable cutlet, first drain the boiled potato and peas in a metal colander for 5 – 10 minutes so that any excess moisture in the vegetable drains out.
Next fine chop the remaining vegetables, I prefer using a food processor or electric chopper for the purpose.
Now peel and mash the boiled potato. Make sure no chunks remain in the mashed potato.
In a large mixing bowl combine mashed potato, boiled peas, chopped vegetables, salt, spices and bread crumbs.
Combine all ingredients well to form a smooth mixture. Taste and adjust the seasoning accordingly.
Cover with a foil and let it rest in the fridge for 15 – 20 minutes.
Once you are ready to fry the cutlet, heat oil in fry – pan over medium heat.
Take a tablespoon of cutlet mixture and shape it into a small cylinder. Tap both the sides on the kitchen counter to get flat edges. Similarly, shape all the cutlets.
Dip the cutlet in the cornflour mixture and then coat in breadcrumbs.
Shallow fry the cutlets in small batches till crisp and golden from all sides.
Drain on an oil absorbent paper towel.
Serve Mixed Vegetable Cutlet warm with tomato ketchup.
If you do not want to shallow fry cutlet immediately, shape them and store in an airtight box in the fridge.