Zucchini, carrot and potato cutlet

What better way than to snack your way with a vegetable cutlet! This one has zucchini, carrot and potato, and is breaded with leftover sourdough breadcrumbs.

The ingredients are..

Potato - 2 big

Zucchini - 1 small, peeled

Carrot - 1, peeled

Spring onions - 3 stalks

Ginger - 1 and 1/2"

Garlic - 4

Green chili - 1

Pumpkin seeds - a few

Olive oil - 2 tsp and extra for pan frying the cutlets

Rock salt, crushed - 1 tsp

Turmeric powder - a pinch

Coriander powder - 1 tsp

Chicken masala - 1 tsp

Sourdough breadcrumbs - 1 cup

Organic brown egg - 1

Pressure cook potatoes until soft. Peel and mash. Add grated carrot and zucchini. Mince garlic, ginger and chili. Chop spring onions and keep its chopped leaves separate.

Heat a saucepan and add oil. Add spring onions, ginger, garlic and chili. Saute for a few minutes. Add the spices and stir for a minute. Add the vegetables and stir to combine. Add chopped spring onion leaves and pumpkin seeds. Mix. Allow to cool.

Make round or oval cutlet shapes.

Break the egg and beat it. Dip the cutlet in egg and then roll it in the breadcrumbs.

Heat a saucepan and add oil to coat the surface. Once it becomes hot, place the breaded cutlets gently. Let it cook on slow cook for about 3 minutes. Then switch sides. Cook until lightly browned.

We had our cutlets between two slices of sourdough bread. Hope you like it too.