VEGETABLE CUTLETS

Ingredients:
1 cup spinach puree
2 cooked and mashed raw green bananas
1 cup carrots - cut into very fine pieces
2 mashed boiled potatoes
1 cup bread crumbs
2 tbsp besan
1/2 tsp red chillie powder
1/2 tsp roasted jeera powder
1/4 tsp amchur powder
1/4 tsp pepper powder
oil for deep frying
salt to taste

Method:
Place all the vegetables in a mixing bowl.
Add the spices and the bread crumbs and the besan and blend with your fingers to obtain a smooth but thick dough. Divide the dough into 20 portions. Put each portion into a round mould to give it a round shape. Heat enough oil for deep frying. Fry 2-3 of the cutlets in the hot oil. Turn over after a minute so that both the sides of the cutlets are crispy and golden brown. Fry all the cutlets in this way.
Serve with mint chutney