Black-eyed Peas N Potato Cutlet

Legumes (beans)are the oldest cultivated plants...Legumes are often called "the poor people's meat," however, they might be better known as the "healthy people's meat." Many legumes, especially soybeans, are demonstrating impressive health benefits. Diets rich in legumes are being used to lower cholesterol levels, improve blood glucose control in diabetics, and reduce the risk of many cancers..The major health benefit of common beans is their rich source of cholesterol-lowering fiber. In addition to lowering cholesterol, the high fiber content of beans prevents blood sugar levels from rising too rapidly after a meal, making these beans an especially good choice for individuals with diabetes, insulin resistance, or hypoglycemia.Common beans also offer an excellent source of complex carbohydrate and fiber. They are a very good source of folic acid and molybdenum. Common beans are also a good source of phosphorus, iron, protein, magnesium, manganese, and potassium...most beans can be purchased precooked in cans, cooking your own offers significant economical, as well as possibly health, benefits. Cooking your own will produce 3 times the amount compared to canned products.Here is the simple but yet a healthy black-eyed peas and potato cutlet, prefect for evening snacks, a prefect side dish for rice dishes..Am sending this delicious and nutritious cutlet to Susan's  MLLA-14...

1cup Black-eyes peas (soaked and cooked)
2nos Potatoes (cooked)
1no Onion(chopped)
1/4cup Tomatoes (chopped)
3/4tsp Red chilly powder
1/2tsp Garam masala powder
1tbsp Coriander leaves (chopped)
1/4cup Bread crumbs
1/4cup Corn flour
Salt
Oil

Smash together both black-eyed peas and potatoes, add the red chilly powder, garam masala powder, coriander leaves, salt..meanwhile heat a few drops of oil in a kadai and add the chopped onions and chopped tomatoes, saute both together until the veggies get slightly cooked...keep aside...make a white thick paste with cornflour and water in a flat plate..take the bread crumbs in an another plate...Mix the cooked onion and tomato pieces to the smashed veggies...Take a small ball from the veggie mixture..flatten them as any shape as u desire and dip the cutlets in the cornflour paste, immediately roll them over the bread crumbs and keep aside...Arrange them in fridge for an hour before shallow frying the cutlets..

Heat oil for shallow frying in pan and fry the cutlets on both sides until they turns brown..serve hot!!