Ingredients
2 small potatoes, boiled , peeled and mashed
3 cups vegetables, chopped finely, boiled and drained well
(You can use beets, carrots, peas, cabbage,etc)
1 tsp red chilli powder
1 tsp dhania(coriander) powder
1 tsp cumin powder
1/2 tsp saunf(fennel) powder
1/2 tsp amchoor(mango powder)
1/2 tsp garam masala powder
2 green chillies , finely chopped
1 tsp ginger-garlic paste
1 tsp chopped coriander leaves
1 tsp chopped cashewnuts
1 egg white
1 egg well beaten
1 cup breadcrumbs
Salt to taste
1 tbsp ghee(clarified butter)
Oil for shallow frying the cutlets

Method
Heat the ghee and add the ginger-garlic paste
and green chillies. 
Fry for about a minute.
Now add the cashewnuts and all the powdered 
spices.
Add the coriander leaves.
Fry for 1/2 a minute.
Now add all the drained vegetables and mix well.
If there is any water, fry till all moisture is 
totally lost.
Mix in the mashed potatoes and salt to taste.
Heat through and take off the stovetop.
Mix in 1 egg white.This will help bind together the
vegetables.
Make flat rounds of the above.
Dip each round in the well beaten egg and roll
in the breadcrumbs.
Shallow fry on both sides till golden brown.
Eat when hot with chutney.