crispy potato and vegetable patties

Prepare the mixture:

In a large bowl, combine mashed potatoes, grated carrot, peas, corn, onions, green chilies, coriander, and ginger-garlic paste.

Add garam masala, chili powder, and salt.

Mix well. Add breadcrumbs to help bind the mixture.

Shape the patties:

Divide the mixture into equal portions.

Shape into round or oval patties (around ½ inch thick).

Coat the patties:

Mix cornflour with a little water to make a thin slurry.

Dip each patty into the slurry, then coat with breadcrumbs.

Cook:

Heat oil in a pan over medium heat.

Shallow fry the patties until golden brown and crisp on both sides, about 3–4 minutes per side.

Remove and place on paper towels to drain excess oil.

Serving Suggestions:
Serve hot with green chutney, ketchup, or yogurt dip.

Great in burgers or wraps!