Take a pan and add oil in it. Let the oil get hot. Add cumin seeds in it. cook it for 1 min and add ginger garlic paste. Cook it for 2 min on low flame and add onion in it. Cook it till golden brown.

Then add salt turmeric powder chilli powder garam masala in it and mix it well. Cook it for another 1 min. Now add boiled peas and sweet corn in it. Mix it well.

Now add mashed potatoes in it. Mix it properly and let it cook for 2 min. Turn off the flame and keep it aside.

Once the mixture gets cooled down, add breadcrumbs in it and make cutlets of it. Refrigerate it for 30 min.

After 30 min, take out cutlets from refrigerator and fry it on medium flame till golden brown. Serve it hot.

For yogurt squash: take hung curt in a bowl. Add lemon juice in it. Mix it properly. Now add cream in it. Mix it properly and add salt in it.

Separate this yogurt into two different portions and add tomato ketchup in one portion to form sweet dip and mint chutney in another portion to form minty chutney. Top up with some oregano and chilli flakes.