Boil potatoes in a pressure cooker. Keep aside. Dice onions and cut green chilies.

Cut cabbage, carrots, beans and capsicum very fine. In a big pan, add 2 tablespoons oil, add onions and finely chopped green chillies and capsicum. When sauteed, add ginger paste, turmeric and chopped cabbage. Add enough salt to cook cabbage.

When dry, add slightly cooked carrots and beans to the mixture, add mashed potatoes, salt and stir. Add citric acid, pepper and cornflour to mixture when cooled.

For the coating, make breadcrumbs with the bread and rest of ingredients in a grinder.

Take small portions of the mixture and make into an oval-shaped cutlet. Coat with bread crumbs and shallow fry on both sides in a non-stick pan.

Serve hot with tomato ketchup.