In a deep Pan, heat 1 tbsp of Oil
Add the Ginger and Garlic Paste and sauté until fragrant
Now add the Cabbage and stir well for about 1-2 minutes
Now add your steamed mix Vegetables (You may use the Frozen mix Veg pack)
Stir for another 1 minute
Now add all the spices including salt and stir until well mixed
Now add the chopped spring onions and stir for a minute again
Lastly add the boiled and chopped Potatoes to the vegetables and stir again for 1-2 minutes
Now remove the vegetables from the Pan and use a Potato Masher or a fork to Mash the mixture
Once it is mixed well together, add the Coriander and Mint Leaves
Now slightly grease your hands and mix until smooth
Let the mixture cool down
Once cooled down, make your desired Cutlet shapes
Now refrigerate your cutlets for 30-45 minutes
You may also freeze them to use later
Now remove your Cutlets from the refrigerator or freezer
Dip each Cutlet in the beaten egg and roll it on the Bread Crumbs until well coated
Shallow fry these Cutlets on medium flame. Flip sides and fry until crispy
Place the Cutlets on a Kitchen Towel or Paper to drain any excess oil
Serve hot as a side dish with Tomato Sauce or any of your favourite Sauce