Preparation time ([days] hrs:min)         : 00:40
Cooking time ([days] hrs:min)               : 00:30
Number of servings                               : 6

Ingredients

No Ingredients Qty Measure Weight (Gms) 
Potatoes  - 0.17 pound 76.50 
Carrot - 1/3 medium   
Garden peas - 0.17 cup 50.00 
Shredded Cabbage - 0.17 cup 12.50 
Onions - 0.17 medium   
Ginger Paste - 1/2 teaspoon 3.50 
Coriander Leaves (dhaniya) - 0.08 cup 4.17 
Lemon juice - 1/3 tablespoon 5.07 
Green Chilis - 1/2     
Bread Crumbs  - 1/4 cup 27.00 
Egg white - 1/3     
Salt   to taste - 0.17 
Oil for deep frying    
 
 

Method

Boil potatoes, peel and keep aside.
Chop carrots into small pieces and along with cabbage and peas boil in a pot with half cup of water. When carrots are boiled, remove from heat, drain water and keep aside.
Finely chop onion and green chili.
Beat egg whites and keep aside.
In a large bowl mix thoroughly the following: 1/2 cup of bread crumbs, onion, green chili, salt, boiled potatoes, boiled vegetables, coriander leaves, lemon juice and ginger paste. The dough is ready.
Make this dough into egg sized balls, press them in between your palms to make flat (about 1.5 cm thick). They are usually oval in shape. Now dip these flat cakes into egg white and then pat them with bread crumbs on both sides. Keep aside.
Heat oil on medium in a wide skillet and when oil is hot drop a few of the cakes and on medium heat cook until they turn golden to deep brown on both sides. Repeat for the remaining.

Tips :

Tastes good when eaten with ketchup or pudina chutney (mint chutney).


Orginal source of the recipe - http://www.ammas.com