The biggest challenge in the morning rush is preparing children's lunch. What's healthy, delicious, and something children will happily finish? Vegetable cutlets are one such great option.

Not only are they packed with the goodness of vegetables, but they're also so attractive that children will be eager to eat them at first sight. Let's learn the easiest recipe for making crispy and nutritious vegetable cutlets at home.

Ingredients
Vegetables: 3 medium-sized boiled potatoes, 1/2 cup finely chopped carrots, 1/4 cup boiled peas, 1/4 cup finely chopped beans

For binding: 1/2 cup breadcrumbs or 2 tablespoons soaked poha
Spices: 1/2 teaspoon ginger-garlic paste, 1/2 teaspoon chaat masala, a little roasted cumin powder, salt to taste, and a pinch of red pepper (depending on the child's taste)
For coating: 2 tablespoons of cornflour slurry and some breadcrumbs
Oil: for frying or shallow frying

Method:
First, mash the boiled potatoes thoroughly in a large bowl. Now, add all the finely chopped vegetables like carrots, beans, and peas. The smaller the vegetables, the better the cutlets will be.

Next, add the ginger-garlic paste, chaat masala, cumin powder, and salt to the prepared mixture. Now add breadcrumbs or soaked poha. This will absorb moisture and prevent the cutlets from breaking. Knead everything together like dough.

Now apply a little oil to your palms and shape the mixture into small balls. You can cut them into round, oval, or heart-shaped shapes. Children are more likely to eat them if they have an attractive shape.

Make a thin batter of cornflour and water in a bowl. Dip the prepared cutlets in this batter and then coat them thoroughly in dry breadcrumbs. This will give them a crispy exterior.

Now, heat some oil in a pan. If making for children, it's better to shallow fry them instead of deep-frying them. Cook on medium heat until golden and crisp on both sides.

Tiffin Tips
Hide Vegetables - If your child doesn't eat a particular vegetable, grate it and add it in, without them even noticing.

Prep ahead - You can make the cutlets the night before and refrigerate them. Fry them in just 5 minutes in the morning and serve them in your tiffin.

Maintain crispiness - Before packing the cutlets, place them on a kitchen towel to remove excess oil and prevent them from becoming soggy.

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