Ingredients and Method to make Oat Potato Cutlets
5 medium white potatoes (cooked until soft)
1/2 cup rolled oats
2 cups frozen peas (thawed to room temperature)
1 tbsp oil
3/4 tsp cumin seeds
4 Thai or Indian variety green chilies cut very fine (or to taste)
1/2 tsp garam masala (or any other curry powder)
1/2 tsp red chili powder (or to taste)
salt to taste
Dry roast and powder
1/2 tsp cumin seeds
3/4 tsp coriander seeds
a little extra oil to shallow fry the cutlets
Cook the potatoes, cool to room temperature, peel the skin, mash roughly and keep aside.
Dry roast rolled oats, cool to room temperature and grind to a fine powder. Keep this powder aside.
Dry roast cumin seeds and coriander seeds until aromatic, cool and grind to a fine powder. Keep this powder aside.
In a heavy bottomed pan heat oil, add cumin seeds to it. When the seeds begin to sizzle add green chilies, stir a couple of times, then quickly add green peas. Stir a few times, cover the pan with a lid and allow the green peas to cook until soft.
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Add garam masala, red chili powder and salt to taste and mix well.
Add the mashed potatoes and mix thoroughly. Mash this mixture a little with a potato masher. Finally add powdered oats and mix well. At this point the mixture will get a bit thick and stiff. Cool the mixture to room temperature or until you can comfortably hold it in your hand. Shape into cutlets, heat a griddle/tawa/flat pan and place the cutlet on it. Add a few drops of oil and allow the lower side to cook until golden brown, flip over and cook the other side to golden brown as well.
Remove and serve hot with ketchup or any other sauce or use the cutlet as a sandwich stuffing.
Notes
I used this cutlet as a sandwich stuffing in a sandwich similar to this one, only without the chutney. Tasted awesome, in case you plan to make this as an appetizer or you plan to use spicy chutney in your sandwich, you can scale down the spice levels slightly if you want. In a sandwich without chutney, this level of spice worked out perfectly.
5 medium white potatoes (cooked until soft)
1/2 cup rolled oats
2 cups frozen peas (thawed to room temperature)
1 tbsp oil
3/4 tsp cumin seeds
4 Thai or Indian variety green chilies cut very fine (or to taste)
1/2 tsp garam masala (or any other curry powder)
1/2 tsp red chili powder (or to taste)
salt to taste
Dry roast and powder
1/2 tsp cumin seeds
3/4 tsp coriander seeds
a little extra oil to shallow fry the cutlets
Cook the potatoes, cool to room temperature, peel the skin, mash roughly and keep aside.
Dry roast rolled oats, cool to room temperature and grind to a fine powder. Keep this powder aside.
Dry roast cumin seeds and coriander seeds until aromatic, cool and grind to a fine powder. Keep this powder aside.
In a heavy bottomed pan heat oil, add cumin seeds to it. When the seeds begin to sizzle add green chilies, stir a couple of times, then quickly add green peas. Stir a few times, cover the pan with a lid and allow the green peas to cook until soft.
The copyright of this content belongs to Veginspirations.com
Add garam masala, red chili powder and salt to taste and mix well.
Add the mashed potatoes and mix thoroughly. Mash this mixture a little with a potato masher. Finally add powdered oats and mix well. At this point the mixture will get a bit thick and stiff. Cool the mixture to room temperature or until you can comfortably hold it in your hand. Shape into cutlets, heat a griddle/tawa/flat pan and place the cutlet on it. Add a few drops of oil and allow the lower side to cook until golden brown, flip over and cook the other side to golden brown as well.
Remove and serve hot with ketchup or any other sauce or use the cutlet as a sandwich stuffing.
Notes
I used this cutlet as a sandwich stuffing in a sandwich similar to this one, only without the chutney. Tasted awesome, in case you plan to make this as an appetizer or you plan to use spicy chutney in your sandwich, you can scale down the spice levels slightly if you want. In a sandwich without chutney, this level of spice worked out perfectly.
