Name: Vegetable Cutlets
Prep time: 20 min
Cook time: 20 min
Total time: 50 min
Yield: 12 cutlets
Ingredients: 3 medium potatoes ((boiled and mashed. If using organic potatoes, you can leave the skins on)); 1 cup green peas; 1 cup green beans ((minced)); 1 medium carrot ((grated or minced)); 1 medium onion ((minced or finely diced)); 1 tbsp ginger ((grated)); 1 tsp cumin seeds; 1/2 tsp turmeric powder; 1/2 tsp paprika (( or cayenne or Kashmiri chili powder)); 2 tbsp unbleached all-purpose flour ((use rice flour or gluten-free all purpose flour for a gluten-free version)); Juice of 1 lemon or lime; 1/4 cup cilantro ((finely chopped)); 1 tsp vegetable oil; Oil to spray or coat the bottom of the skillet; Salt to taste; 1 tbsp chickpea flour ((mixed with 1/4 cup of water in a shallow dish, for dipping the cutlets)); 1/2 cup breadcrumbs ((for dredging the cutlets. Use gluten-free bread for a gf version))