Veggie Cutlets

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.

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 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.

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.