Recipe

• 1 medium-sized eggplant / Brinjal, roasted (click here to know how to easily roast eggplants)
• 2 medium-sized potatoes, boiled and mashed
• 1 medium-sized onion,  chopped
• 8-10 green chilies, finely chopped
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 cup coriander, finely chopped
• 1 cup mint leaves, finely chopped
• fresh lemon
• salt to taste

Spices

• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala / any masala

Binding Agent and Frying Ingredients

• 1 slice white bread
• cornflour
• rice Flour
• bread crumbs

• Heat some oil in a pan
• Add chopped onions and let them be golden brown
• Add ginger-garlic paste. Sauté well.
• Add chopped chilies & add roasted eggplant/brinjal
• Add turmeric, red chili powder, garam masala. Sauté well. 
• Add salt to taste
• Add mashed potatoes and mix well

Make the cutlets

• Take above mixture in a big bowl.
• Add the chopped mint and coriander leaves and squeeze some fresh lemon juice, mix well with fork
• Add 1 slice of bread in the mixture as a binding agent. This will thicken the consistency of the mixture and we will be able to make cutlets out of it.

Shallow fry the cutlets

• Once the mixture has cooled down, make medium-sized cutlet balls.
• Add little water in the cornflour and mix it well, so that there won’t be lumps of cornflour remaining
• Dip the cutlet ball in rice-flour from all sides and dust it so that cutlet is covered with a thin layer of flour.
• Dip this in the cornflour water so that it has a thin coat of it on the cutlets
• Finally, coat the cutlet in bread crumbs and give the cutlet the shape you want
• Shallow fry these cutlets on medium heat

Enjoy this different form of vegetable cutlets with some chutneys. Get my chutney recipes here

Get more cutlet recipes here and here