Vegetable Cutlet / Chop

You need

1 medium sized potato
1 carrot
1/4 cauliflower (small)
Peas - 1/2 cup
Ginger - 1 inch, shopped into juliennes
Peanuts / Ground nuts -1/2 tbsp
Roasted ground cumin and red chili powder - 3-4 tbsp
Salt and Sugar to taste.
Bread crumbs for coating and oil for frying.
Besan (2 tbsp)
Breadcrumbs - 1/2 cup

1. Boil vegetables, drain extra water and mash them coarsely
2. In hot oil (2-3 tbsp), fry the peanuts, ginger, vegetables, salt and sugar.
3. Once the raw smell is gone and the the vegetables start browning, add roasted cumin and red chilis and fry for 2-3 mins more. Set aside and cool
4. Make a thin besan paste with 2 tbsp besan and 1/4 cup water.
5. Make chops of the veggie mix with your hands, dip in besan fix and coat with bread crumbs.
6. Pan fry the coated chops till golden brown. 

Serve with ketchup or mint chutney