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Serves: 3-4 people / 20 cutlets<br/>
Prep time: 40 minutes

#### What you’ll need:

- 2 potatoes, peeled, boiled and mashed
- 1 small beetroot, boiled and finely chopped
- 2 carrots, boiled and finely chopped
- 15 green beans, boiled and chopped
- 0.5 cup green peas
- 0.5 cup onion, finely chopped
- 2 tbsp chopped cilantro
- 1 tsp turmeric powder
- 1 tsp – 1.5 tsp red chili powder (scale back if sensitive to spice)
- 1.5 tsp garam masala
- 1.5 tsp salt plus more to taste
- 1 tbsp ginger-garlic paste ( or 1/2 tbsp grated ginger + 1/2 tbsp chopped garlic)
- 2-3 tbsp olive oil
- 1/4 cup cornflour flour
- 1/4 cup all-purpose flour
- 6 tbsp water
- 1 cup breadcrumbs

#### What you’ll want to do:

- Chop all the vegetables and boil them until they are soft
- In a pan, fry the onions in 1 tbsp olive oil along with the ginger-garlic paste
- Once the raw smell goes away, add all the vegetables
- While the vegetables are cooking, mix together the cornflour, all-purpose flour and water in a small bowl to create a thin batter
- Add all the spice powders and salt to the sautéed vegetables. You can mash the vegetables together at this point if you want to
- Once the vegetables are fully combined with the spices, garnish with the chopped cilantro and add 1/2 cup breadcrumbs to bind
- Shape into small circular patties, about 2.5 inches in diameter
- Dip each patty into the cornflour and all-purpose flour batter
- Immediately coat each patty with breadcrumbs
- Pan fry in the remaining olive oil
- Flip until golden brown on both sides
- Enjoy with my tamarind-date chutney and coriander chutney (recipes coming soon)!

Indian Food

Appetizers

Vegetable Cutlets

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Serves: 2-3 people<br/>
Prep time: 15 mins (inactive), 30 mins (semi-active)

#### What you’ll need:

- 20 baby potatoes
- 1 sprig curry leaves
- 1 tsp turmeric powder
- 1 tsp red chili powder (+ more if you like spice)
- 1 tsp salt + more to taste + more for boiling
- 1 tbsp olive oil

#### What you’ll want to do:

- Boil the baby potatoes in salted water for around 10-15 minutes, until the potatoes are soft (but not too soft) and a fork can go through
- Peel the potatoes if you’d like – they taste great unpeeled too and the skin is rich in nutrients
- In a pan, heat up the olive oil and add the curry leaves
- Roast the baby potatoes for a few minutes until they start turning brown
- Add the spice powders and salt
- Continue roasting – this may take a while, especially if you’d like the potatoes to be well roasted and crispy
- Once they are a nice golden brown, they’re ready to be served with coriander chutney or any tomato based sauce!

Roasted Baby Potatoes with Indian Spices

Recipes