1 each potato, zucchini.
2 carrots (opt).
1/2 Tbp. whole dhania (coriander seeds)...crushed.
1 tsp Til ( brown sesame seed).
Whole (fennel) one tsp.
1/2 cup breadcrumbs (if using salted/spiced breadcrumbs use caution with salt in cutlets.)
2 tbsps oil.
Oil for frying ( I use a mix of olive oil and vegetable oil).
Peel and grate potato, zucchini and carrots
Finely chop onion and cleaned green coriander/cilantro
Peel, grate/crush garlic
(My variation: Toast fennel, crushed dhania and sesame seed till color changes and you get a great aroma.
Heat 2 Tbsps oil (or 1 Tbsp in a non stick skillet) and fry onion.
Add garlic and fry a few mins.
When light brown add coriander, veggies and fry for 5-10 mins).
Add salt, chilli powder or chopped green chillies (fry with garlic) and lime juice to taste.
Shape into round or oval cutlets/patties, half an inch thick.
Dip in eggs and then in breadcrumbs.
Shallow fry in an inch of oil.
My variation: I place on a foil lined tray sprayed with Pam, then spray cutlets with Pam.
I bake this at 400 degrees for seven mins, turn when brown, spray other side and bake till golden brown for 7 to 10 mins.
Sometimes I broil the cutlets till color changes to a golden brown, watching carefully.