Title: Vegetable cutlets
 Categories: Side dish, Indian, Appetizers, Vegetables
      Yield: 4 Servings
 
     10 oz Green beans cooked & chopped
     10 oz Broccoli florets, cooked
     10 oz Peas, cooked & mashed
      2 lg Potatoes, boiled & mashed
      4 md Carrots, cooked & mashed
     14 oz Beets, cooked & diced
  1 1/2 tb Ginger, grated
  1 1/4 ts Cumin, ground & roasted
  1 1/4 ts Coriander, ground & roasted
      4 ea Green chiles, seeded & chop
    1/4 ts Turmeric
    1/4 ts Cardamom powder
           Salt, to taste
  1 1/4 ts Sambhar spice
      5 tb Oil
      1 pn Cumin seeds
    1/2 c  All-purpose flour
    1/2 c  Breadcrumbs
           Oil
 
  Combine beans, broccoli, peas, potatoes, carrots, beets, ginger,
  cumin, coriander, chiles, turmeric, cardamom, salt & sambhar spice.
  Mix thoroughly with your fingers.  Heat vegetable oil in a large
  skillet & fry the cumin seeds for a few seconds.  Add vegetable
  mixture & continue to fry for 10 minutes.  Set aside to cool.
  
  Take a portion of the vegetable mixture (about the size of a smal
  egg) & form it into a heart shaped cutlet.  Roll in the flour &
  breadcrumbs until well coated.  Transfer to a platter.  Repeat until
  all the vegetable mixture has been used up.  Place platter in the
  fridge & chill for 1 hour.
  
  Heat vegetable oil to a depth of 1" in a skillet.  When hot, fry the
  cutlets until golden brown, turning once to brown evenly.  Drain on
  paper towels & serve with chutney.
  
  Pranati Sen Gupta, "The Art of Indian Cuisine"