Vegetable Kabab Nawabi

750 grams potatoes (boiled, peeled and mashed)
2 slices of bread
6 tbIsps cream
1 tsp cumin seeds (roasted and pounded course)
1 cup bread-crumbs
2 eggs (beaten)
salt to taste
oil or ghee for frying

For Filling:

1 tblsp ghee
1 small piece ginger (chopped)
1 small onion (chopped)
1/2 tsp garam masala
2 thisps mint and coriander leaves (sliced fine)
1/2 cup mixed vegetables like cabbage, French beans. peas and carrots (shredded and steamed)
salt to taste
1/4 tsp saffron strands
1 tblsp bot milk
1 thIsp each of almonds, pis-tachios, cashewnuts and raisins (sliced fine)
1 ring canned pineapple (sliced fine)
5 tblsps cream

METHOD:

To prepare the filling, heat 1 tblsp ghee and fry the ginger and onion till soft. Add the garam masala, mint, coriander, vegetables and salt and fry for 4 minutes. Soak saffron in hot milk for 5 minutes and then crush to a paste. Mix with the filling and add the nuts, pineapple and 5 tblsps of cream. Now soak bread separately in 6 tblsps of cream till soft, and mix with the potatoes, along with the salt and cumin. Knead to a smooth mixture. Form into cutlets, each around 2 tbisps of the filling. Roll each cutlet in crumbs, dip in egg, roll once again in crumbs and shallow fry to a golden-brown. Drain and serve hot with a chutney of your choice.