In a large flat pan or skillet, sauté the onions in canola oil on medium heat, about 8 to 10 minutes. Once the onions are softened, add the potatoes, cabbage, carrot, zucchini and salt. Cover and cook on medium low until the vegetables are soft and the potatoes are easily pierced with a fork (about 12 minutes). Occasionally stir the vegetables during this time. If the vegetables begin to stick to the pan, add water, 1 teaspoon at a time (up to 1 tablespoon).
After the veggies are cooked, add the spices and flour and stir to incorporate. Cook for 1-2 minutes. Remove from the heat, and with a potato masher, mash the vegetables until they are smooth. Set the veggies aside and let cool completely.
Form small round patties with the mashed vegetables. Dredge in the eggs and then coat with bread crumbs. Set aside.
In a cast iron skillet, heat the oil over medium heat. Once hot enough (about 370 degrees), add the cutlets. Fry 2-3 minutes per side, or until browned. Set aside to cool on a paper towel lined plate.
Serve immediately, topped with cilantro and a side of mint chutney.