Kashmiri Cutlets

Ingredients
1/2 kilo (1 lb) Potatoes
Salt
2 tablespoons Semolina (suji)
1/2 cup Peas
1/2 cup Carrots sliced
1/2 cup Green Beans sliced
2 tablespoons Ghee
1 Onion sliced
3 cm (1 inch) piece Ginger finely chopped
1 Green Chilli sliced
A few Mint Leaves chopped
1 teaspoon Garam Masala
1 teaspoon Cumin Powder
1/2 cup mixed Nuts chopped
1 tablespoon Sultanas
1/2 teaspoon Saffron in 1 tablespoon Milk
Yoghurt
1 Egg beaten
Breadcrumbs

Method
Boil the potatoes in salted water until soft. Peel and mash. Knead with the semolina to a smooth mixture. Meanwhile, cook the other vegetables in a little water until tender. Heat the ghee and fry the onion till golden. Add the spices except the saffron and salt to taste and the cooked vegetables and fry gently till the moisture is driven off. Mix the nuts and sultanas together and fry lightly. Then blend with the saffron and a little yoghurt. Roll out the potato mixture carefully, keeping a little aside. Make the mixture into a rectangle and put on the vegetables, leaving a margin of 2-3 cm (1 inch) all around the edge. Put the nut mixture in the middle of the vegetables. Now carefully roll up the potato and seal the edges, using the potato that was kept aside to fill in any gaps. Brush all over with the egg and spread with breadcrumbs. Bake in the oven till golden as it is or wrapped in foil. Serve hot with a curry or chutney.