Vegetable Cutlets (Breaded Vegetable Croquettes)

Place diced potatoes in a large pot and cover with salted water. Bring to a boil and cook until fork-tender, about 12-15 minutes. Drain well and mash until smooth. Set aside to cool slightly.

While the potatoes cook, heat 1 teaspoon of oil in a skillet over medium heat. Add onion and sauté until translucent, about 3 minutes. Add ginger-garlic paste and green chili (if using), cook for 1 more minute. Then add carrots, green beans, peas, turmeric, cumin, coriander, and garam masala. Cook until vegetables are tender, about 5-7 minutes. Remove from heat.

In a large mixing bowl, combine the mashed potatoes, sautéed vegetables, cilantro, lemon juice, and salt. Mix well to combine. Taste and adjust seasoning if needed.

With your hands, shape the mixture into thick patties about 1/2-inch thick and 2-3 inches wide. You should get about 12 patties. Set them aside on a plate.

Prepare two shallow bowls: one with flour and enough water to make a smooth slurry (about the consistency of heavy cream); the other with breadcrumbs.

Dip each cutlet in the flour slurry, letting the excess drip off, then coat thoroughly in breadcrumbs. Press gently to adhere, and place on a rack or plate.

For crispier cutlets, refrigerate the coated patties for 15-30 minutes. This helps them hold together better when frying.

Heat the vegetable oil in a large skillet over medium-high heat. When the oil is shimmering but not smoking, fry the cutlets in batches, being careful not to overcrowd. Cook until golden brown and crispy on both sides, about 2-3 minutes per side. Drain on paper towels.

Serve warm with ketchup, mint chutney, or your favorite dipping sauce.