Boil the potatoes, carrots and peas. When cool mash it and keep aside.
Heat oil in a pan, add chopped ginger, garlic, green chillies and fry for a minute. Add chopped onion and saute it for 2 minutes. Remove and keep aside.
In a mixing bowl, take the mashed vegetables, sauteed onion, all the spices, salt, lemon juice, cornflour, coriander and mint leaves. Mix every thing well, and refrigerate for 40-45 minutes.
Divide the mixture into equal balls, shape them into cutlets, coat well with the bread crumbs and shallow fry in hot oil till done and crispy.
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