3 medium russet potatoes, boiled and mashed. Leave their jackets on-- potatoes hide most of their best nutrition right under the skin, so it's never a good idea to peel them. Make sure, though, that the potato skins are in small bits.
1 cup green peas
1 cup green beans, chopped fairly fine
1 medium onion, finely diced
¼ cup chopped cashewnuts
1 tbsp grated ginger
1 tsp cumin seeds
½ tsp turmeric powder
½ tsp red chilli powder, like paprika or-- if you want more heat-- cayenne
2 tbsp all-purpose flour
Juice of 1 lemon or lime
¼ cup finely chopped coriander leaves
½ cup of bread crumbs (I used panko -- Japanese bread crumbs that crisp up really well). Place in a plate for dredging the cutlets.
1 tbsp canola or other vegetable oil
Salt to taste
Heat oil in a skillet. Add the cumin seeds, and, once they sputter, add the onions and garlic.
Stir-fry the onions for about a couple of minutes until they start to soften.
Add the cashew nuts and stir-fry for a minute.
Add the chilli and turmeric powders, stir into the oil, then add the peas and green beans. Cook for another two or three minutes until they are quite tender.
Add the mashed potatoes and stir well together. Add salt to taste, and lemon juice.
Turn off the heat and stir in the coriander leaves and the flour. Set aside so the potatoes are cool enough to handle.
Heat a cast-iron or non-stick skillet.
Spray on a film of oil.
Take a 1-inch ball of the potato mixture and flatten it into a disc.
Dredge it through the panko crumbs so you have a fairly even coating on both sides.
Place the cutlets one by one in the hot skillet, without overcrowding. Cook on each side until golden-brown.
Serve hot with ketchup.
Recipe by Holy Cow! Vegan Recipes at http://holycowvegan.net/vegetable-cutlets/