Oats and vegetable cutlets

• Rolled oats · ground to a coarse powder40 g
• Potato · boiled, peeled, mashed100 g
• Carrot · grated1 small
• Green peas · boiled, lightly mashed50 g
• French beans · finely chopped, blanched5
• Sattu · roasted chana flour20 g
• Ginger · grated1/2 inch
• Green chilli · finely chopped1
• Garam masala1/2 tsp
• Amchur1/2 tsp
• Saltto taste
• Coriander leaves · chopped2 tbsp
• Oil2 tsp

Method

1. 1

   Mix potato, carrot, peas, beans, half the oat powder, sattu, ginger, chilli, garam masala, amchur, salt and coriander into a dough that holds its shape. Add more oat powder if it is sticky.

2. 2

   Divide into 6 and shape into 1.5 cm thick patties. Press each side into the remaining oat powder.

3. 3

   Heat a tawa on medium and spread 1 tsp oil. Lay the cutlets down and cook 4 minutes until the underside is golden and crisp. Flip, add the remaining oil around them, and cook 4 minutes more.

4. 4

   Drain on a plate for a minute, then serve with green chutney.

Tips

• Chill the shaped cutlets 15 minutes if you have time; they hold together better.
• Add 50 g crumbled paneer to the mix for a protein boost (makes it veg, not vegan).

Swaps

• No sattu? Use 20 g besan, dry roasted 2 minutes in a pan.

Storage

Shaped raw cutlets freeze for 1 month; cook from frozen 2 minutes longer per side. Cooked ones keep 2 days in the fridge.