I love vegetable cutlets. A lot of childhood memories are related to these. Mom used to make them in winters when fresh vegetables were available and we used to have them on cold winter evening; fried hot, straight from the gas.

I also remember cutlets served as breakfast in IRCTC trains. I used to love them so much that I chose to travel by train than flight. Although flights saved a day of train travel, train travel has its own experience. In train, cutlets were served with bread and butter.

For this new years eve, I chose to make my mom’s recipe of vegetable cutlets along with bread and butter. Amul butter and maggie hot and sweet sauce add a perfect touch to the dish.

Here are few pics of my perfect attempt till date for vegetable cutlets.

Here is my Mom’s recipe:

Grated 1 carrot and 1/2 inch ginger
Boiled and smashed potato(4), peas (1/2 cup), beet(half), capcicum(half)
1 cut onion and little corriender leaves.
Add salt, lemon juice, jeera powder.Make oval balls.
Prepare powder of toast.

In a bowl mix all purpose flour and water (semi solid). Dip mixture balls and coat with toast powder and deep fry.