Mixed Vegetable Cutlets

1 c Cauliflower florets

1 c Potatoes, diced & peeled

1 c Green peas, frozen or fresh

1 c Green beans, 1/4 inch pieces

1 c Finely shredded carrots

1/2 c Finely shredded beets

1/4 c Finely chopped celery

2 ea Hot green chilies, quartered

2/3 c Cooked chick peas

3 tb Almonds

3 tb Walnuts

3 tb Sunflower seeds

1 1/2 ts Salt

1/4 ts Black pepper

1/2 ts Turmeric

1 ts Garam masala

3/4 c Soy milk

2 tb Cornstarch

2 tb Whole wheat flour

2/3 c White poppy seeds

Ghee for shallow frying Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots, beets & celery in a steaming basket, cover & place over the pot. Cook until the vegetables are tender-crisp. Drian, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables. In a blender, while it is running, drop in the chilies. Add the chick peas, nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions. Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover & refrigerate for 30 minutes. Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry. Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain & serve. Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"