Ingredients

• 1 tbsp - oil
• 1 - onion, finely sliced
• 3 - curry leaves, chopped
• 3 - potatoes, boiled and mashed
• 2 tbsp - grated carrot
• 1 tbsp - grated beetroot
• 1 tbsp - finely shredded cabbage
• 1/2 tsp - red chilli powder
• 1/4 tsp - turmeric powder
• 1/2 tsp - garam masala powder
• 1/2 tsp - salt
• 1 - egg white
• 80g - bread crumbs
• 4 tsp - oil
• fresh salad and tomato ketchup

How to Make Baked Vegetable Cutlets

• Heat oil in a pan. Add sliced onions and fry till it is golden in colour on medium to low heat.
• Add curry leaves and fry for 2 minutes.
• Add boiled and mashed potatoes, grated carrot, beet root and cabbage and mix it well.
• Add red chilli powder, turmeric powder, garam masala powder and salt to it. Stir all the ingredients well for 3 minutes. Cover it with a tight lid and cook on low heat for 10 minutes.
• Open the lid and stir continuously for 5 minutes. Do not add water when cooking. Switch off the heat and keep it aside and let it cool for 15 minutes.
• Divide cutlet mixture into 8 parts. Make it round or oval shape. Dip each cutlet into egg white and roll it in breadcrumbs. If the egg white is very smooth, breadcrumbs will coat easily.
• Preheat oven at 200 degrees C.
• Grease a baking tray with 1 tsp of oil. Arrange cutlets carefully. Sprinkle remaining oil on the top of cutlets and bake at 200 degrees for 30 - 35 minutes or until it is golden brown in colour.
• Turn the other side and bake again. Serve it hot with fresh salad or tomato ketchup.
• Recipe Courtesy: Niya's World