VEGETABLE CUTLET

VEGETABLE CUTLET
Ingredients:
Potatoes  2 (medium size)
Beans  4
Carrot  1  
Beetroot  1/2
Peas  3 tbsp
Coriander leaves  1/4 cup
Mint leaves  15
Green chillies  2
Ginger 1/4 inch 
Garlic  4 flakes
Bread slice  2
Rusk powder  1/2 cup
Salt
Garam masala powder  1/4 tsp
PREPARATION METHOD:
Pressure cook potatoes with sufficient water separately.
Cut other vegetables into small pieces.
Pressure cook with very little water.
Grind coriander leaves, mint leaves, chillies, ginger and garlic.
Sprinkle very little water for grinding ( if necessary).
Smash all vegetables along with peeled potatoes.
Remove excess water ( if any)
Soak bread slices in water and add it to the vegetables.
Add salt, garam masala powder and ground paste. 
Mix every thing well and make small balls.
Roll all the balls in rusk powder and flatten the balls.
Add the cutlets to a hot non stick pan.
Cook in medium flame with a generous sprinkle of oil on both sides.
Cook till cutlet turns golden brown.
Serve hot with coriander chutney and tomato sauce.