- Prep Time:30m
- Cook Time:15m
- Total Time:45m
- Serves: 6
- Yield: 6 cutlets
- 1 c (heaped) potato, boiled soft
- 1/4 c green peas, boiled
- 1/4 c french beans, chopped and boiled
- 1/4 c onion, chopped
- 1/4 c green bell pepper, chopped
- 1/4 c carrots, grated
- 1 tsp. ginger, grated
- 1 tsp. garlic, grated
- 1 tsp. green chillies, chopped finely
- 1 tsp. red chilli powder
- a pinch of turmeric powder
- 1/2 tsp. garam masala
- 1 sprig of mint, chopped
- Salt, to taste
- 1/2 c rolled quick-cooking oats, powdered
- 2 tbsp. flaxseed powder
- Vegetable oil, for deep frying + 2 tsp
- 1 tbsp. cornflour/cornstarch
- 1 tbsp. water
Make the cutlet mix
- Heat 2 tsp oil in a pan. Sauté grated ginger and garlic until slightly browned. Then add the chopped onion, bell pepper, french beans, peas, grated carrots and cook for a minute.
- Then add the cooked+mashed potato, chopped green chillies, red chilli powder, turmeric powder, garam masala and salt. Stir well to combine.
- Remove from heat and let cool completely. Stir in the chopped mint leaves, 2 tbsp flaxseed powder and 2 tbsp powdered oats.
Make the patties
- Take 1/4 c of the prepared mix and make 1" thick patties. Place on a small baking tray lined with wax/parchment paper.
- Dissolve cornstarch and water in a shallow bowl. Place the remaining powdered oats in another shallow bowl.
- Dip the patties into the cornstarch liquid and then roll in the powdered oats until completely coated. Shake off excess, and return to the baking tray.
Freeze for later!
- Freeze the oats-coated patties in the baking tray until solid. Then transfer to a freezer storage bag and seal tight without any air until needed. If deep-frying frozen patties, do not thaw. Drop frozen patties into hot oil (be careful of splatters) and fry until brown on both sides.
Fry 'em up!
- Heat oil in a medium pan for deep-frying.
- Fry the patties (without crowding them in the pan) on medium-high heat until browned and crisp on both sides. Drain on paper towels. Serve hot with ketchup/chutney.