You must be wondering why the cutlets are called 'green'. It's simple, green was the color of the day in my ingredient list. You can of course change it to make 'red cutlets' by adding red capsicum, carrots, beets etc.
This recipe is from master chef Sanjeev Kapoor...need I say more?
Potato (boiled and mashed) – 1
Frozen peas (thawed and mashed) – ¼ cup
Capsicum/bell pepper (finely chopped) – ¼ cup
Onion (finely chopped) – ¼ cup
Cumin seeds – 1 ½ tsp
Ginger (finely chopped) – ½ tsp
Garlic (finely chopped) – ½ tsp
Green chillies (finely chopped) – 1-2
Red chilli powder – ½ tsp (more if you like it spicy)
Turmeric powder – ¼ tsp
Almonds (crushed) – 10
Whole wheat flour/Aatta – 1 tbsp
Fresh coriander leaves (finely chopped) – 1 tbsp
Lemon juice – 1 – 2 tsps
Bread crumbs – from 1 slice
Salt to taste
Heat oil in a pan and add cumin seeds. As they start sizzling, add the chopped ginger, garlic and onion and sauté for 2 minutes. Add green chillies, red chilli powder, turmeric powder and sauté for a minute more. Add the vegetables and salt and continue sautéing. Add crushed almonds and whole wheat flour and sauté for two minutes more. Keep aside.
Add the sautéed mixture, coriander leaves and lemon juice to the mashed potato and mix well. As the oil heats in a pan, shape the cutlets and roll in the bread crumbs till nicely coated. Instead of pouring the oil all at once, I kept adding it at intervals, as the cutlets were cooking. Fry till they turn brown and crispy and serve hot with ketchup/chutney. Bon Appétit.
I have made a few changes to the original recipe, so for those of you who want to try the original here is the link - http://sanjeevkapoor.com/mixed-vegetable-cutlets.aspx
Note 1) Chop the vegetables as finely as possible, else the cutlets will not hold their shape.
2) Pulse the almonds in the small jar of your mixie to crush them. Make sure they are not completely powdered.
3) Use the same jar for making bread crumbs too. A few rounds in the mixie and you'll have home made bread crumbs.