Cheesy Corn and Vegetable Cutlets

These vegetable laden, colourful and mouth watering cutlets are great to tempt the tummy of children with a less predictable palate or a smaller appetite. For more baby friendly appeal, roll the cutlets in fancy shapes and sizes. Serve them as a snack with your child's favourite sauce or sweet chutney, or make a burger or frankie filling with it.

Ingredients 1 ! cup potato, boiled and mashed 1 ! cup grated corn 1 ! cup carrots, grated 1 ! cup cabbage, grated 1 clove garlic, grated " tablespoons cheese, grated 1 teaspoon butter salt to taste Other ingredients " tablespoons oil for cooking How To Proceed #eat the butter, add the corn, carrots, cabbage and garlic and saut$ for ! to % minutes. &emove from the flame. 'ombine the potato, cheese, cooked vegetable mi(ture and salt and mi( well. *ivide this mi(ture into + e,ual portions and shape into small cutlets. Shallow fry on a non-stick pan using a little

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