Vegetable Cutlets / Potato Spaghetti Squash Cutlets | Snacks Recipes

It was one fine weekday evening and I wanted to munch on something crispy. I was in the mood for the vegetable cutlets we get in the bakeries in India, to be exact. Unlike India, in US it is not easy to walk down the road and buy those cutlets in the corner bakery the moment you think if it. But luckily I had all the vegetables and set out to make the cutlets in the late afternoon by myself.

Psst! I sneaked in half of the spaghetti squash I baked the previous day to the potato mixture. I had made spaghetti squash (semiya) upma with the other half. 

Ingredients:

Potato - 2

Spaghetti squash - 1/2 (see notes below)

Carrot - 1 
Coriander leaves / Cilantro - a handful

Dry mango powder - 1/2 tsp

Chilli powder - a big pinch

Salt - to taste

Maida/all purpose flour - 3 tbsp

Breadcrumbs (fine) - 1/2 cup

Oil - for deep frying

Method:

Boil the potatoes with skin on and allow it to cool. Peel and mash well. Chop the carrots finely and boil/microwave them. Scoop the flesh of roasted spaghetti squash. Mix the vegetables with the spice powders, coriander leaves and salt. Cover and refrigerate for a couple of hours. Heat oil for deep frying. Mix the flour with water to make a runny batter. In another plate set the breadcrumbs ready. Take lime sized potato mixture and press in your palm gently to make patties. When the oil is hot, dip the patty in the maida batter, shake the excess. And roll in the breadcrumbs mixture on all sides and drop in the oil for deep frying. Turn over once and fry until golden brown. Remove with a slotted spoon and drain in a paper towel lined plate. Serve hot with ketchup.
Notes: 
If not using spaghetti squash, substitute with another potato and a handful of peas. 
To prepare spaghetti squash, cut it lengthwise and season with salt, pepper and olive oil. Roast in a 375F oven for 45 minutes. Allow to cool and shred out the flesh with a fork. Spaghetti squash is a great low-carb substitute for pasta or vermicelli.