Mixed Vegetable Patties
(Vegetable Cutlets)

2  tablespoon(s) oil
4  onions finely chopped
2  cup(s) mixed vegetables (cauliflower, beans,carrots) chopped fine
½  cup(s) green peas parboiled
2  big potato(es) boiled and chopped fine
2  small beetroot(s) boiled and chopped fine
salt to taste
1  tablespoon(s) lemon juice
2  tablespoon(s) chopped fresh coriander leaves
oil for shallow frying

Serves: 4  Cooking time (approx.): 0 minutes Style: North Indian Vegetarian
Grind to a paste: 2  tablespoon(s) grated coconut 4  green chilli(es) finely chopped 1  small onion(s) chopped 4  flakes garlic(s) chopped 1  teaspoon(s) ginger chopped 2  clove(s) 1&"; piece of cinnamon 2  tablespoon(s) coriander leaves chopped salt to taste

1. Heat the oil in a pan and fry the onions on medium heat for about 3  minutes or till they become transparent. Add the ground paste and fry for about 2 minutes or till aromatic and the raw smell has gone.
2. Mix in the chopped mixed vegetables and green peas. Stir-fry on high heat briefly till the vegatables are well coated with the paste. Cover and cook on low heat whilst stirring at intervals for about 4  minutes or till they are half cooked.
3. Add the boiled potato and beetroot. Sprinkle salt to taste and mix well. Cover and cook on low heat whilst stirring for about 4  minutes. Let cool. Stir in the lemon juice and chopped fresh coriander leaves. Shape the mixture into patties.
4. Heat a griddle and grease it with oil. Place 4-5 patties on the griddle and fry on each side (drizzle some oil while flipping the patties) till both the sides are golden brown. Fry the remaining patties in the same way.

TIPS:

• Beetroot makes the patties very colorful and is nutritious too!
• Chillies can be increased or decreased as desired.

Serve immediately with: Green Chutney (Hari Chutney) and Tomato Ketchup.