Paneer Vegetable Cutlets

Fall 2014 is here with chilly weather and beautiful colors. Well, its time for cheesy, fried goodness. Paneer cutlets with colorful veggies are the perfect snack for such wintry days. 
Any kind of cheese is comfort food, but Indian Cottage Cheese is one of our family favorites. 

Ingredients:
Paneer/Indian Cottage Cheese - 200 gm
Boiled Potato - 1 big
Grated Carrots - about 1/2 cup
Green Peas - 1/2 cup
Green Chilies - 4 or 5
Cilantro/Coriander Leaves - few sprigs
Garam Masala - 1/2 tsp
Chat Masala - 1/2 tsp
Corn Starch - 1 cup
Bread Crumbs - 1 1/2 cups
Salt
Oil

How to make Vegetable and Cheese Cutlets:

• Finely chop green chilies and cilantro. Make sure the frozen green peas are thawed. You don't want too much moisture in the cutlet mix.

• In a mixing bowl, add grated or mashed boiled potato, grated paneer, carrots and green peas. Mash the green peas lightly. Next, add cilantro, green chilies, salt, garam masala and chat masala. Mix well. Taste for salt and other seasonings.
• Divide the cutlet mix into 8 balls and slightly flatten them like a patty.

• In another mixing bowl, add corn starch and little salt. Add little water at a time and make a smooth paste.
• Pour the bread crumbs in a big plate.
• Heat oil for deep frying in a kadhai or a pan. Dip each cutlet patty in the corn starch paste, followed by bread crumbs. Fry the breaded cutlets in hot oil until golden brown on both sides.

Serve hot Paneer Cutlets with ketchup or Pudina Chutney.