Vegetable cutlet

Step 1: Boil 1 carrot, 2 ⅛ oz green beans and 2 ⅝ oz frozen peas for 4 minutes, until tender. Drain well and spread on a tea towel to steam dry. Wet vegetables are the most common reason cutlets fall apart.

Step 2: Heat 1 tbsp of 1 tbsp sunflower oil in a pan over a medium heat and cook ½ onion and 1 tsp fresh ginger for 4 minutes until soft. Add ½ tsp garam masala and cook 30 seconds.

Step 3: Mix 14 oz floury potatoes, the vegetables, the onion mixture, ½ tsp chaat masala, 1 green chilli, 2 tbsp fresh coriander and ¾ tsp salt. Divide into 12 and shape into ovals 1.5 cm thick.

Step 4: Whisk 3 tbsp cornflour with 5 tbsp water into a thin slurry. Dip each cutlet in it, then press into 2 ⅞ oz dried breadcrumbs to coat all over. Chill for 20 minutes.

Step 5: Heat the rest of 5 tbsp sunflower oil in a wide frying pan over a medium heat. Fry the cutlets in batches for 3 minutes a side, until deep golden and crisp. Drain on kitchen paper.

Step 6: Freeze uncooked, coated cutlets on a tray and bag them for up to a month; fry from frozen for a minute longer each side. If it is going in a lunchbox, let it cool completely first (no more than an hour at room temperature), close the box and pack it with an ice pack. Leftovers keep covered in the fridge for up to 2 days.