1. Pressure cook potato in a vessel and other chopped veggies together in another vessel for three whistles.
2. Just sprinkle a tsp of water in the chopped veggies,that is enough.
3. For potato just cut into 4 and add little water.
4. Peel off the skin and mash the potato and add other veggies to it.
5. Make sure there is no water.
6. Tear the bread pieces and crumble it by grinding in a mixer.
7. This step can be skipped and you can directly add to the veggies as well.
8. Add it to the veggies along with garam masala,red chilli,salt and coriander leaves and mix together.
9. Make a thick paste(like idly dosa batter consistency) out of maida and water.
10. Make equal and round/desired shapes out of the veggies and set a side.
11. Dip it in the maida paste one by one.
12. Quickly take it out and coat both sides with the bread crumbs.
13. Repeat the process for the rest and arrange in plate.
14. If you are pan frying then just drizzle with some oil over a hot non stick pan and arrange 4 at a time and cook in a medium flame both sides, until crisp.
15. Enjoy hot with tomato sauce/ketchup with tea/coffee/cool drinks.

Tip: Adding cauliflower gives nice flavour to the cutlets.
Adding beetroot give nice colour.
Deep frying gives a good look with even cooking of the outer layer.

You can add gram flour/kadalai maavu in place of the bread crumbs in the mixing part along with the veggies.
But for coating dry bread crumbs are best.

You can make bread crumbs by sun drying bread for some time until it turns crisp and powder in a mixer.
Also you can try micro waving the bread slices.

Recipe courtesy: Rak`s Kitchen