Vegetable Cutlets

By: Esther Vasa

Large Potatoes – 6
Green Peas – 2 cups
Onion – 1 diced
Chillies – 4 chopped finely
Diced Fresh Cilantro – 1/4th cup
Grated Carrots – ½ cup
Salt to taste
Cumin Powder – ½ tsp
Poppy Seeds – 1/4th cup


Boil the potatoes until they are soft and ready to mash. If you are cooking in a pressure cooker, it takes about 15 minutes. Peel the skin and mash the potatoes. Add the rest of the ingredients except poppy seeds and mix all the ingredients thoroughly. Spray some cooking spray on a baking sheet (preferably glass) and preheat the oven to 400F. While the oven is heating up, make a patty with about two tablespoons of the vegetable mixture, using the palm of your hand. Just pat the patties in the poppy seeds on both sides and arrange them on the baking sheet and bake for about 20 minutes and turn the patties and let them bake for another 20 minutes. Check if the cutlets are done and transfer into a serving plate. Serve the cutlets warm with either homemade tomato or chilli sauce.

Preparation Time: About an hour

Serves: 6