Vegetable Cutlets
These simple vegetarian patties are excellent as an appetizer or as a snack. Serve with Indian-style mint chutney or ketchup on the side. If you’d like, you can also include corn or cauliflower.

Put the peas, carrots, and enough water to cover the vegetables in a pot.

When the potatoes are ready, simmer for 15 minutes with the lid on after bringing to a boil.

Vegetables are drained, transferred to a bowl, and mashed with a potato masher, leaving some tiny chunks behind.

The mashed vegetables should be combined with the egg, 3/4 cup of bread crumbs, garam masala, cayenne pepper, and salt in a bowl.

Make thin patties out of the mixture, about a half-inch thick.

To coat the patties, dredge them in the remaining bread crumbs.

The coated patties should be fried in oil in a large skillet over medium heat until golden brown.

Dry off with paper towels.