| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
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Ingredients
- 1/2 cup Oats
- 2 Large Potatoes boiled and peeled
- 1/2 cup Fresh green peas boiled
- 1 onion finely chopped
- 1 carrot peeled and grated
- 1 small bunch Fresh Coriander finely chopped
- 2 Green Chilies
- 4-5 cloves garlic
- 1/2 inch Root Ginger
- 2 tbsp Oil preferable Olive Oil (for shallow frying)
- 2 tbsp Semolina/ Suji
- 1 tsp Red Chili Powder adjustable
- 1 tbsp Flaxseeds roasted and powdered (optional)
- 1/2 tsp Garam Masala Powder
- salt as needed
Ingredients
|
|
Instructions
- 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.
- Meanwhile take garlic cloves, ginger and green chili in a grinder jar and pulse to get a paste.
- Peel and grate or mash the boiled potatoes.
- Mash the boiled and drained green peas and keep aside until use.
- In a mixing bowl, take mashed potatoes, green peas, chopped onion, grated carrots and chopped coriander. Mix them well.
- 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.
- Taste the dough and adjust spice level or salt as per taste.
- 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.
- 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.
- 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.
- Grease a non-stick skillet with oil and shallow fry the cutlets on medium heat until crisp and golden brown from both sides.
- 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.
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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