Vegetable-cheese cutlets

INGREDIENTS
boiled, mashed potatoes  1 1/4 cups
green peas- fresh/ frozen   1/2 cup
carrots finely grated   1/2 cup
capsicum finely chopped 1/3 cup
ginger-garlic paste or finely chopped   1 tsp
dried herb of your choice  1/2 tsp
red chili pr.   1/4 tsp or to taste
garam masala pdr.  1/4 tsp
coriander leave finely chopped 1 tbsp
pepper pdr.  to taste
roasted besan or corn starch or rice flour  3 tbsp
grated cheese  1/4 cup
salt to taste
oats coarsely pdr.  1/2 cup or breadcrumbs
besan/ rice flour 2 tbsp + 2 tbsp water
oil for deep frying

METHOD
to mashed potatoes, add cooked peas, grated carrot, chopped capsicum, spices and salt
add 3 tbsp of roasted besan or rice flour and grated cheese
mix all well, add 1-2 tbsp of oats pdr. or breadcrumbs
mix all well, check for seasonings, shape as small round / oval cutlets
in a bowl mix besan or rice flour with water to a smooth paste or you can have a mixture of corn flour and maida also make a fine paste, dip the cutlets to coat well in the paste and then if you feel like, coat them with breadcrumbs to get the crispiness, fry in hot oil till crisp, drain on to kitchen paper, serve hot with sweet-hot chutney or ketchup. 
It can be baked at 180 deg. C after brushing them with oil in a preheated oven for 15- 20 minutes or till they become golden and crisp.

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