1.25cupsbread crumbsdivided, I used panko bread crumbs
1/4cupall purpose flour
3-4tablespoonsoilto cook the cutlets, I used avocado oil
First, peel and then chop the potatoes into 1/2 inch pieces. Cut carrots into rounds and also chop the beans into small pieces. Place all the veggies along with green peas on a steamer basket. Steam until they are cooked but not mushy. I used steaming basket and steamed in Instant for 2 minutes (with 1 cup water in main pot) and let the pressure release naturally. You can steam them using a stove-top steamer as well.
Transfer all steamed veggies into a bowl and then mash using a potato masher.Then add chopped ginger, green chili, black pepper, cumin powder, garam masala and salt.
Add 1/2 cup breadcrumbs (I used panko bread crumbs) and mix until everything is well combined.
Take a small round portion from the mix and then give it a round shape. I used a round cookie cutter to make them even and got 9 culets, of around 60 grams each. You can shape these in any way you like- oval, heart shape etc.
To a bowl add cornstarch, flour and water and mix to form a smooth paste.
Take one prepared cutlet and dip it in prepared cornstarch-flour paste.
Take the remaining 3/4 cup breadcrumbs in a plate and then roll the cutlet into it after dipping in the cornstarch-flour paste. Make sure both sides are well coated with the breadcrumbs.
Heat 3 to 4 tablespoons of oil in a pan on medium heat. Once the oil is hot, add the prepared cutlet onto the pan.Fry for 4 to 5 minutes, then flip the cutlets and fry the other side as well until both sides turn golden-brown in color. Serve with cilantro chutney or ketchup.
Use gluten-free breadcrumbs and replace all purpose flour with rice flour to make these gluten-free.
These are best served immediately. If you have leftovers, best would be to re-heat them in oven or air-fryer.