Vazhakoombu Cutlet

Boil potato for 5 minutes and remove its skin, smash it and keep aside

Remove the florets till you see soft and pale colored edible part inside

Chop the vazhakoomb and wash well with water to remove stains and squeeze out any excess water

Mix vazhakoombu with 1 tsp coconut oil, turmeric powder and salt

Heat coconut oil in a pan add chopped ginger, green chilly, onion and saute until onion turns translucent

Add chopped vazhakoomb, salt, red chilly powder, turmeric powder, pepper powder, garam masala, coriander leaves, curry leaves and mix well

Cover and cook this for 5 minutes on a law flame

Remove the lid and stir well

Add the mashed potato to the vazhakkoombu mixture and mix it well and cook this for 2 more minutes and remove from heat

When the mixture is cooled make it into equal sized balls

Flat each ball into any desired shape

Beat the eggs with a spoon and keep it in a small bowl

Put bread crumbs in a plate and keep it aside

Dip each cutlet into the egg and roll it in the bread crumbs

Do the same procedure with the rest of vazhakkoombu mixture

Heat vegetable oil in a pan and fry the cutlet till golden brown

Drain the excess oil with a tissue paper

Tasty Vazhakoombu cutlet is ready

Serve hot with tomato ketchup