Gluten-Free Vegetable Cutlet

Ingredients

• 1 cup Potatoes, boiled and mashed
• 1/2 cup Carrots, finely chopped
• 1/2 cup Peas, boiled
• 1/4 cup Beans, finely chopped
• 1 teaspoon Green chilies, finely chopped
• 1 teaspoon Ginger, grated
• 2 tablespoons Cilantro, chopped
• 2 tablespoons Tapioca Starch
• 1/2 cup Gluten-free breadcrumbs
• 1/2 teaspoon Salt
• 2 tablespoons Oil, for frying

Instructions

1. 1In a large mixing bowl, combine the 1 cup of Potatoes, boiled and mashed, the 1/2 cup of Carrots, finely chopped, the 1/2 cup of Peas, boiled, the 1/4 cup of Beans, finely chopped, the 1 teaspoon of Green chilies, finely chopped, the 1 teaspoon of Ginger, grated, the 2 tablespoons of Cilantro, chopped, the 2 tablespoons of Tapioca Starch, and the 1/2 teaspoon of Salt. Mix all ingredients thoroughly with your hands or a sturdy spoon until a uniform, cohesive mixture forms.
2. 2Divide the vegetable mixture into 8-10 equal portions. Roll each portion into a ball, then gently flatten it into a cutlet approximately 2 inches in diameter and 1/2-inch thick.
3. 3Pour the 1/2 cup of Gluten-free breadcrumbs onto a shallow plate or tray. Gently press each shaped cutlet into the gluten-free breadcrumbs, ensuring both sides are evenly coated.
4. 4Place a large skillet, at least 10-12 inches in diameter, over medium heat and add the 2 tablespoons of Oil. Heat the oil until it reaches approximately 350°F (175°C), or until it shimmers slightly.
5. 5Carefully place 3-4 coated cutlets into the hot oil, ensuring the pan is not overcrowded. Fry the cutlets for 3 to 4 minutes per side, until they are golden brown and crispy on both sides.
6. 6Using a slotted spoon or tongs, carefully remove the fried cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining cutlets until all are fried.
7. 7Serve the Gluten-Free Vegetable Cutlets immediately while hot.

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