Colorful Cutlets

Picnic BBQ is a great way to spend time outdoors with friends. Most park ramadas are equipped with electrical connections. All you need is an electric skillet. These cutlets make a great snack for the afternoon tea. You can shape them ahead of time and cook them when needed. As I was making these at home today I decided to bake them. But the process for stove top cooking is exactly the same.

You will need
1 large potato
3 carrots
1/2 cup frozen peas
paprika, salt and cumin powder to flavor each vegetable
1 tbsp. oil.
1/2 cup breadcrumbs

If you do not have breadcrumbs make your own. Bake day old bread for 5-8 minutes until toasty, or you can toast it in a toaster. Try not to use the store bought sugar laden breads. Allow to cool without covering. Cut up the cooled dry bread in a food processor and you have breadcrumbs.
Boil the potato, cook the carrots and peas separately. Peel and mash the potato. Mash the carrots and peas. Season each vegetable separately and divide into 8 portions. Take the butter out of the refrigerator and cut it into 8 portions. Flatten one portion of potato in the palm of your hand. Spread one portion of carrot on the potato and finally on the peas. Place one portion of butter in the middle.

Bring the sides together trying to ensure the layers remain intact. Flatten it to shape like a cutlet and roll in the breadcrumbs. Repeat for all the remaining portions. Arrange on a sheet (oven proof if you want to bake them).

At this stage you can cover the sheet and keep aside until needed. On a hot day keep the sheet refrigerated or on ice. When ready to cook either pop the tray in an oven preheated to 375 F for 25-30 minutes or cook on a skillet with a tbsp of oil.

Enjoy!