Cheese Cutlets

Ingredients

• 1/2 kg Potato
• 2 Onion
• 2 Capsicum
• 150 Grams Cabbage
• 7 Green chili
• 1/2 Teaspoon Ginger-garlic paste
• 1/2 cup Grated cheese (3 cubes)
• as needed Fine salt
• 1/2 Teaspoon Garam masala powder
• Oil (for cooking)
• 1/2 cup Dried bread crumbs or rusk powder
• 3 Tablespoons Maida (all-purpose flour)

Instructions

1. Boil the potatoes, peel, and mash. Grate the onion and cabbage. Grind the green chili into a paste. Finely chop the capsicum.
2. Heat oil in a pan, temper fennel or cumin seeds, add the ginger-garlic paste and green chili paste, then finally add the onion. Once the onion turns light pink, add the grated cabbage and chopped capsicum and stir for a few minutes.
3. Once the vegetables wilt, add the mashed potato, salt, and garam masala powder, and saute. Remove from heat and let cool completely.
4. Once cooled, mix in the finely grated cheese and half the bread crumbs. Mix well and shape into lemon-sized balls.
5. Mix maida with a little water into a thin batter, dip the balls in it, roll in bread crumbs, and flatten by hand into rounds. If you like, use a biscuit cutter to shape small cutlets in different forms.
6. Refrigerate for 1/2 hour, then cook on a griddle with plenty of oil on both sides until golden. Serve with tomato sauce.