Veg Cutlet: Crispy Indian Vegetable Patties

Wash the potatoes and pressure cook them with 1 cup water for 3 whistles, or boil in a covered pot until completely tender, about 15 minutes. At the same time, steam or blanch the green peas and green beans until soft but not mushy. Drain everything well.

Peel the boiled potatoes and mash them smoothly in a large bowl. Heat 1 teaspoon oil in a pan, sauté the onion, ginger, and green chili for 1 minute. Add the carrot, peas, and beans, and cook for 2 minutes more.

Add the sautéed vegetables to the mashed potatoes along with garam masala, red chili powder, turmeric, salt, coriander leaves, and lemon juice. Mix gently until everything is evenly combined. Taste and adjust the salt and spice.

While the mixture is still warm but cool enough to handle, divide it into 8 equal portions. Roll each into a smooth ball, then flatten into 3/4 inch thick patties. Work with lightly greased palms to keep the mixture from sticking.

In a small bowl, whisk the all-purpose flour with the water and a pinch of salt to make a thin, lump-free slurry. Spread the breadcrumbs on a plate. Dip each cutlet into the slurry, then press it into the breadcrumbs to coat both sides evenly.

Heat the oil in a wide frying pan over medium heat. Place the cutlets in a single layer, without crowding. Fry for 2 to 3 minutes per side until the crust is deeply golden and crisp. Drain on paper towels.