Place the pan/steamer pan with the vegetables on the trivet in the instant pot.
Seal the lid and position the valve to sealing. Pressure cook for 10 to 15 minutes on high pressure
Drain any water logged in the veggies using a strainer. Set aside for the steamed veggies to become warm at room temperature.
Mash the vegetables with a potato masher. Make a slightly chunky mixture.
Take 2 tablespoons all-purpose flour and 3 to 4 tablespoons water.
Stir and mix this mixture to get a. smooth paste without any lumps
Crush 2 medium-sized garlic cloves, 1 green chilli and 1 inch ginger in a mortar-pestle.
Add ¼ tsp red chili powder or cayenne, ½ tsp, cumin powder, ½ tsp coriander powder.
Add ½ tsp garam masala powder, 2 tbsps chopped coriander leaves or parsley, and salt as required. Add the ginger garlic paste.
Add 3 to 4 tablespoons bread crumbs
Combine and mix everything thoroughly to make the cutlet mixture dough. Check the taste and add more salt or the the ground spice powders if required.
Form the dough mixture into patties.
Take a cutlet and dip in the all-purpose flour paste gently.
Dredge the cutlet in the breadcrumbs.
Heat oil in a shallow pan. Place the cutlets in the medium hot oil.
Fry on medium heat. When one side is light-golden or golden, turn over gently with a spatula and fry the second side.
Flip again and continue to fry until golden and evenly crispy..