1 c  Cauliflower florets

      1 c  Potatoes, diced & peeled

      1 c  Green peas, frozen or fresh

      1 c  Green beans, 1/4 inch pieces

      1 c  Finely shredded carrots

    1/2 c  Finely shredded beets

    1/4 c  Finely chopped celery

      2 ea Hot green chilies, quartered

    2/3 c  Cooked chick peas

      3 tb Almonds

      3 tb Walnuts

      3 tb Sunflower seeds

  1 1/2 ts Salt

    1/4 ts Black pepper

    1/2 ts Turmeric

      1 ts Garam masala

    3/4 c  Soy milk

      2 tb Cornstarch

      2 tb Whole wheat flour

    2/3 c  White poppy seeds

           Ghee for shallow frying
  Place the cauliflower, potatoes, fresh peas & green beans in the bottom of
  a pot & cover with water.  Put the carrots, beets & celery in a steaming
  basket, cover & place over the pot.  Cook until the vegetables are
  tender-crisp.  Drian, saving the water.  Add the frozen peas, defrosted
  first, to the steamed vegetables.
  In a blender, while it is running, drop in the chilies.  Add the chick
  peas, nuts & seeds & process until the peas are mashed.  Some vegetable
  water may facilitate this.  Add the cauliflower, potatoes, fresh peas, if
  using, & beans.  Pulse on & off till they are coarsely mashed.  Transfer to
  a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam
  masala.  Mix well.  Divide into portions.
  Line a baking sheet with waxed paper.  Flatten a portion into an almond
  shaped cutlet, 1/2 inch thick & place on the sheet.  Cover & refrigerate
  for 30 minutes.
  Whisk the soy milk, cornstarch & flour in a flat bowl until smooth.  Dip
  each cutlet into the batter, roll in poppy seeds & set aside briefly to air
  dry.
  Heat ghee to a depth of 3/4 inch.  Without crowding, fry the cutlets in
  batches for 2 minutes each side.  Drain & serve.
  Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking"