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Hidden treasure Cutlets (veggie patties)


  • 2 medium size boiled potatoes
  • 2 slices of brown bread (remove crust)
  • 1 small onion (finely chopped)
  • 1 small carrot (finely chopped)
  • 30 gms cauliflower (finely chopped)
  • 30 gms of peas
  • A few leaves of fresh coriander
  • ½ tsp Cumin seeds
  • ¼ tsp turmeric powder
  • A pinch of pepper
  • 3 tablespoons cooking oil
  • Salt to taste

For Garnishing:

  • 2 cabbage leafs or iceberg lettuce
  • 1 medium size tomato (chopped)
  • A few sliced black olives


  1. Heat a pan on medium flame and add 1 tablespoon oil. Now add cumin seeds, when they start to sizzle add chopped onion and sauté for about a minute. Sprinkle turmeric, salt, pepper and lower the flame.
  2. Now add chopped carrots, peas and cauliflower. Sprinkle some water for cooking and cover with a lid. Let it cook for about 10-12 minutes. Stir occasionally. Make sure the vegetables are well cooked and not too moist (If so cook on open flame for a while).
  3. Uncover the lid and add fresh coriander. Quickly toss all the vegetables and remove from pan to cool.
  4. Wet the slices of bread with water and squeeze. In a bowl finely mash the boiled potatoes and moist bread. Add salt to taste and kneed into smooth dough.
  5. Make medium size balls. Flatten them a bit in your palm. Place some amount of cooked vegetables in the centre. Fold your palm a bit begin to join the corners and gently press to form a cutlet.
  6. Now heat a flat pan on medium flame and add 2 tablespoons of oil. Place the cutlets , pan fry and cook till golden brown on each side.
  7. Remove the cutlets from the pan and first place them on a kitchen towel so that extra oil is absorbed.


  1. On a serving plate put the cabbage leaves and place the cutlets on them.
  2. Garnish with black olives and tomatoes as shown in the picture.
  3. Serve warm.

Kiddie Tip:  Make the kids to cut the cutlets (with kid safe knives). Discovering the hidden veggie treasure would be of great fun!