Carrot Cutlet Recipe

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Carrots – 1/4 kg
Potato – 1, large
Onion – 1 medium, minced
Mint – 2 tblsp, chopped
Chilli Powder – 1 tsp
Pepper Powder – 1/2 tsp
Flour – 1 1/2 tblsp
Bread Slices – 2, crumbled
Salt to taste
Oil for frying
Bread Crumbs

1. Boil carrots and potato, cool and mash.
2. Heat 2 tblsp oil, fry onion to brown, add mashed vegetables along with chopped mint, chillit, pepper and salt.
3. Add crumbled bread and mix into a dough.
4. Make lemon-size balls of dough, pat into a round, set aside.
5. Mix flour with some water.
6. Dip cutlets in this, toll in bread crumbs and shallow fry, preferably in a non-stick pan.
7. Serve hot with ketchup.

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