CRUNCHY BREAD CUTLETS 5 bread slices 1/2 cup mixed boiled vegetables (carrots, french beans, baby corn), finely chopped oil for deep frying To be ground into a paste 1/4 cup coconut, grated 1/2 cup chopped coriander 1 onion, finely chopped 3 cloves garlic, chopped 2 green chillies, finely chopped salt to taste Grind the bread slices in a blender to make fresh bread crumbs. In a bowl, combine the fresh bread crumbs, vegetables and the prepared paste and mix well to form a soft dough. Divide the mixture into 8 equal portions, shape each portion into even sized rounds and press lightly to make cutlets. Deep fry the cutlets in hot oil over a medium flame till they are golden brown. Drain on absorbent paper. Serve hot with sweet chutney.