Method

1. Press out all excess water from bottlegourd.
2. Press out all moisture from spinach, by dabbing in the fold of a napkin.
3. Take potatoes in a large mixing bowl.
4. Add all vegetables, garlic, chillies, ginger and salt.
5. Sprinkle half soya flour and wheat germ over ingredients.
6. Make a thin paste of remaining soyaflour.
7. Add a pinch or salt, keep aside.
8. Mix all ingredients of bowl by hand, to form a soft lump.
9. Take portions of mixture, form cutlets shaping as desired.
10. Refrigerate for 10 minutes, or till required, covering with a moist cloth.
11. Dip each pattie in soyaflour paste, and roll in remaining wheatgerm.
12. Shallowfry a few at a time in a greased skillet, till golden on both sides.
13. Serve hot with sauce or chutneys.

Making time: 30 minutes
Makes: 8-9 cutlets
Shelflife: Best fresh after frying. 1 day refrigerated Unfried
Makes: 8-9 cutlets Shelflife: Best fresh after frying. 1 day refrigerated Unfried