Indian Pea Cutlets

3 tablespoons vegetable oil, divided

1 medium-sized onion, chopped

1 green chili, chopped (optional)

1 (10-ounce) package frozen green peas, thawed, drained and mashed

2 medium potatoes, peeled, boiled and mashed

1 ¼ cups (packed) fresh bread crumbs, or gluten-free alternative

1 teaspoon mango powder (found in Indian grocery stores)

1 teaspoon coriander powder

1 teaspoon salt

½ teaspoon red chili powder (found in Indian grocery stores, not Mexican variety)

¼ cup fresh cilantro

1 teaspoon cornstarch

In a large skillet, add 1 tablespoon of the oil and sauté onion for 3 to 5 minutes.

Add the optional green chili and sauté for 1 additional minute.

Next, add mashed peas and cook for 2 minutes. Remove from heat.

Stir in mashed potatoes, fresh bread crumbs, mango powder, coriander powder, salt, red chili powder, cilantro, and cornstarch. Let cool.

Form into round cutlets. Refrigerate at least 30 minutes to firm.

On medium-hot heat, skillet-fry in remaining 2 tablespoons vegetable oil until browned on both sides. Serve with chutney or ketchup.

Serving Size: 7