Vegetable Oats Cutlet

Ingredients

• 1 cup (90 g) quick oats, for the mixture
• ½ cup (45 g) quick oats, for coating
• 2 medium potatoes (250 g), boiled, peeled and mashed
• 1 small carrot (60 g), finely grated
• ¼ cup (35 g) green peas, boiled and lightly crushed
• 6-8 french beans (40 g), very finely chopped
• 1 small onion (60 g), finely chopped
• 1 tsp ginger, grated
• 1 green chilli, finely chopped
• 2 tbsp chopped coriander leaves
• ½ tsp red chilli powder, ½ tsp garam masala, 1 tsp amchur, ½ tsp roasted cumin powder
• 1 tsp lemon juice
• Salt, to taste
• 3 tbsp (25 g) besan, whisked with 4 tbsp water, for the dip
• 2 tbsp (30 ml) oil, for pan-frying

Method

1. 1Dry-roast 1 cup quick oats in a pan on low-medium heat for 3-4 minutes, stirring, until they smell nutty and look a shade darker. Tip onto a plate to cool.
2. 2In a large bowl, mash the potatoes until smooth, then add the carrot, peas, beans, onion, ginger, chilli, coriander, spices, lemon juice and salt.
3. 3Add the roasted oats and knead with your hand until the mixture holds a shape without sticking to your palm. If it feels wet, add a spoon or two more oats and wait 5 minutes for them to absorb.
4. 4Divide into 10-12 portions and flatten each into an oval or round about 1 cm thick, smoothing any cracks at the edges.
5. 5Whisk the besan with water into a pourable batter. Dip each cutlet in it, then press both sides into the coating oats.
6. 6Heat a flat tawa or non-stick pan on medium and smear it with 1 tsp oil. Lay the cutlets in and cook for 3-4 minutes, until the underside is deep golden and crisp.
7. 7Drizzle a few drops of oil around them, flip carefully and cook the second side for another 3 minutes. Drain on a rack and serve hot.