VEGETABLE PATTIES

INGREDIENTS 
500 gms boiled peeled mashed potatoes
100 gms french beans  finely chopped
50 gms green peas boiled
50 gms carrot finely chopped
2 capcicum finely chopped
1/2 tsp turmeric pwd
1/2 cup freshly grated coconut
1 tbsp lemon juice
2 tsp sugar
3 tbsp chopped corriander 
3 tsp ginger and green chilli crushed ( 5 green chiili + 1 inch ginger)
2 tbsp kasuri methi ( you can also use fresh fenugreek leaves finely chopped)
salt to taste
A pinch of asafoetida
1 tsp whole cumin seeds
1/2 tsp mustard seeds ( black)
A few curry leaves
1  cup bread crumbs
oil for shallow frying

METHOD
In a non-stick pan heat 2 tbsp oil splutter mustard seeds, cumin seeds, asafoetida , curry leaves immediately add chopped french beans , carrots, green peas and saute for 3-4 min. Then add chopped capcicim crushed ginger and green chilli salt to taste turmeric pwd and kasuri methi.saute for an other 3-4 min add grated coconut lemon juice and sugar cover and simmer for 3-5 min remove from flame add chopped corriander and allow it to cool down completely ( the mixture has to be completely dry )

In a large bowl tip in the mashed potatoes 1 tsp salt 1/2 tsp pepper pwd and the vegetable masala mix well roll into desired shapes but not very thin. Roll into brad crumbs from all sides and refrigerate for about one hour
Shallow fry on a non stick pan on medium flame drizzling very little oil at intervals. fry till crispy and golden on both side serve hot with green chutney and tomato sauce.