Crunchy Bread Cutlets

CRUNCHY BREAD CUTLETS


5 bread slices
1/2 cup mixed boiled vegetables (carrots, french beans,
baby corn), finely chopped
oil for deep frying

To be ground into a paste
1/4 cup coconut, grated
1/2 cup chopped coriander
1 onion, finely chopped
3 cloves garlic, chopped
2 green chillies, finely chopped
salt to taste

Grind the bread slices in a blender to make fresh bread crumbs.

In a bowl, combine the fresh bread crumbs, vegetables and the prepared
paste and mix well to form a soft dough.

Divide the mixture into 8 equal portions, shape
each portion into even sized rounds and press lightly to make cutlets.

Deep fry the cutlets in hot oil over a medium flame
till they are golden brown. Drain on absorbent paper.

Serve hot with sweet chutney.