Deepa’s vegetable cutlet recipe

3 medium potatoes

2 tablespoons plain flour mixed with ¼ cup water (or if you have eggs in the pantry 2 eggs)

1 cup green peas (optional)

2 tablespoon coriander - finely chopped (optional)

1 medium carrot (grated)

Boil potatoes by putting them in a microwave bowl, adding about ¼ cup of water, and zapping them, covered with cling wrap in a microwave, about seven minutes on high. Drain all water and mash them roughly.

Heat oil in a skillet. Add the cumin seeds and once they sputter, add the onions. Stir-fry the onions for about a couple of minutes until they start to soften.

Add the chilli and turmeric powder and stir into the oil, then add the peas (if using) and carrots. Cook for another two or three minutes until they are quite tender. Stir in the coriander leaves (if using).

Add the veggies to the mashed potatoes and stir well together. Add salt to taste. Turn off the heat and stir in 2 tablespoons of breadcrumbs to bind together. Let it cool for a while.

Take a 1-inch ball of the potato-veggie mixture and flatten it into a disc. Dip the cutlets in the flour-water mixture (or beaten egg) to coat on both sides. Then dredge them in the bread crumbs so you have a even coating on both sides.