Oats And Vegetable Cutlets – Guest Post By Poonam Bachhav

by Shaheen Ali
Guest Post By Poonam Bachhav

Breakfast is an important meal of the day as it gives the required energy to our body to kick start a day and hence it should be wisely planned. A good breakfast should be filling, healthy and delicious and at the same time it should be easy to prepare. Time plays an important role especially in the busy morning hours and so the menu we choose should not take more time either.

In continuation to my GUEST POST SERIES , today’s guest on Spoon Fork And Food is POONAM BACHHAV , a young and talented Food Blogger, Photographer, Recipe Developer & Author at AnnapurnaI have been knowing Poonam from couple of months when i first met her on Facebook and gradually she became an active member of my Food Group Filfora – Lets Talk Food! Her blog is a collection of healthy and nutritious home cooked food and the USP of her blog is pictorial depiction of the recipe. Her recipes are simple and easy with a healthy perspective that makes them even more delectable. While i was thinking of starting up the guest post series again this year, i had couple of bloggers in my mind whom i really wanted to participate and share my space with their amazing work. I am glad that Poonam accepted the invite and invested her time and hard work to grace the beauty of my blog. Let’s now move on to the recipe, but before that check what Poonam has to say about me …

Oats and Vegetable Cutlets

“I have known Shaheen as a fellow blogger only for a short while now, but her out of the world photography skills and fantastic cooking has left me spell bound. So when I was given a chance to contribute to her healthy series of quick and easy breakfast ideas, I had to grab it. I hope I could do justice to her blog with my humble post. For busy moms and working folks, pre planning a next day meal saves lots of energy and time. One such breakfast option is cutlet with healthy goodness of vegetables and oats. These cutlets can be made with any vegetables of our choice or that are available in our kitchen pantries. Oats are known to be wonder food for their high fiber content and healthy cholesterol lowering properties. But often kids and fussy eaters do not want to have them in porridges, so these vegetable cutlets serve great hiding place for healthy ingredients like oats and flax seeds. I have added roasted oats. You may powder them before adding.


One more added advantage of these cutlets is that they can be made ahead of time and just shallow fried before serving. They can be had as a healthy and filling breakfast or served as a snack during day time. They can be packed in lunch box and also serve as a starter for kid’s parties.”

Oats and Vegetable Cutlets

Oats and Vegetable Cutlets

Print Recipe
Oats And Vegetable Cutlets - Guest Post By Poonam Bachhav
Cutlet with healthy goodness of vegetables and oats.
Oats and Vegetable Cutlets
Cuisine indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Cuisine indian
Prep Time 15 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Oats and Vegetable Cutlets
Instructions
  1. Heat a pan on medium flame and dry roast the oats for 2-3 minutes until they are golden in color and the raw smell goes off. Remove the oats in a plate and keep aside to cool down.
  2. Meanwhile take garlic cloves, ginger and green chili in a grinder jar and pulse to get a paste.
  3. Peel and grate or mash the boiled potatoes.
  4. Mash the boiled and drained green peas and keep aside until use.
  5. In a mixing bowl, take mashed potatoes, green peas, chopped onion, grated carrots and chopped coriander. Mix them well.
  6. Add roasted oats, green chili garlic ginger paste, red chili powder, garam masala,powdered flax seeds and salt to the veggies. Mix very well with hands to form dough without adding any water.
  7. Taste the dough and adjust spice level or salt as per taste.
  8. Divide the cutlet mix into 8 equal portions and form small balls and press them slightly using your palms to get cutlet shape. Alternatively, you can give them desired shape using a cookie/ cutlet cutter.
  9. Keep the prepared cutlets in a tray and refrigerate for 10-15 minutes. This step is optional, but it helps the cutlet to retain a firm shape while shallow frying. You can skip this step if in a hurry.
  10. In a plate take the coarse suji / Semolina. Place cutlets one at a time on a thin layer of suji and coat them from both sides.
  11. Grease a non-stick skillet with oil and shallow fry the cutlets on medium heat until crisp and golden brown from both sides.
  12. Serve the delicious and healthy cutlets with tomato ketchup or any dip of your choice. The cutlets taste great with hot cup of coffee or tea.
Recipe Notes
  • You can add protein source like grated Cottage Cheese / Paneer or soaked and pulsed soybean chunks to the cutlets to make it all the more healthier.
  • Potatoes can be replaced with sweet potatoes or paneer completely or partially.
  • You can add any vegetable of your choice like beetroot, sweetcorn, pumpkin etc. to the cutlets.
  • If for some reasons the cutlet dough becomes sticky and difficult to bind and form shape, you may add bread crumbs.
  • The cutlets can be made and kept ahead of time and just shallow fried before serving.
  • For this shape the cutlets and keep them in zip lock bags and refrigerate or freeze them until use.
  • The cutlets can also be baked at 200 degree Celsius for 20 minutes instead of shallow frying.
  • You can skip onion and garlic in these cutlets and yet they taste great.

Oats and Vegetable Cutlets

If you liked this tasty, easy and healthy breakfast recipe, then try making at home specially for your kids and do share your stories and feedback with me in comments below.

Love : Shaheen

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1 comment

theyellowdaal January 31, 2017 - 4:35 pm

Nice post. The recipe is simple but a healthy one.

Reply

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