Crunchy Vegetable Cutlet

Instructions

• Boil potato, peel the skin, and mash it.
• Take diced carrot in a microwave-safe bowl, add a splash of water, cover, and microwave for 3 to 4 minutes, making sure to stir in between.
• Add green pepper, green peas in cooked carrot, add a splash of water, and again microwave for 2 to 3 mts until veggies are completely cooked.
• After veggies are cooked, mash them up a bit.
• Not add mashed veggies in mashed potatoes along with finely chopped spinach.
• Add all dry masalas and finely chopped green chili.
• Add cornflour and mix very well.
• Now divide the dough into 4 equal-size patties.
• Take cornflakes cereals in a zip lock bag and roughly pound them down.
• Now roll each patty into crushed con flakes and line them up in a baking tray.
• Bake the patties in a preheated oven at 430 degrees Fahrenheit for 20 mts.
• After 20 mts remove the tray and again bake for 20 more mins.
• Serve hot crunch cutlets with mint or tamarind chutney!