Veggie Cutlets with Flax and Oats

Veggie Cutlets with Flax and Oats

Looking for an alternative for the traditional hamburger? Here's one to try.

INGREDIENTS
1 Cup (heaped) Potato, boiled soft
1/4 Cup Green Peas, boiled
1/4 Cup French Beans, chopped and boiled
1/4 Cup Onion, chopped
1/4 Cup Green Bell Pepper, chopped
1/4 Cup Carrots, grated
1 Teaspoon Ginger, grated
1 Teaspoon Garlic, grated
1 Teaspoon Green Chilis, chopped finely
1 Teaspoon Red Chili Powder
A Pinch of Turmeric Powder
1/2 Teaspoon Garam Masala
1 Sprig of Mint, chopped
Salt, to taste
1/2 Cup Gluten-Free Rolled Quick-Cooking Oats, blended into flour
2 Tablespoons Flax Seed Powder
Vegetable Oil, for deep-frying, plus 2 teaspoons
1 Tablespoon Cornflour/Cornstarch
1 Tablespoon Water

PREPARATION TO MAKE THE CUTLET MIX:
Heat 2 teaspoons oil in a pan. Sauté grated ginger and garlic until slightly browned. Then add the chopped onion, bell pepper, french beans, peas, and grated carrots and cook for a minute. Then add the cooked and mashed potato, chopped green chilis, red chili powder, turmeric powder, garam masala, and salt. Stir well to combine. Remove from heat and let cool completely. Stir in the chopped mint leaves, 2 tablespoons flax seed powder and 2 tablespoons powdered oats.

TO MAKE THE CUTLETS:
Take 1/4 cup of the prepared mix and make 1-inch thick patties. Place on a small baking tray lined with wax/parchment paper. Dissolve cornstarch and water in a shallow bowl. Place the remaining powdered oats in another shallow bowl. Dip the patties into the cornstarch liquid and then roll in the powdered oats until completely coated. Shake off excess, and return to the baking tray.

TO BAKE THE CUTLETS:
Heat in a non-stick pan on medium. Cook the patties (without crowding them in the pan) and heat until browned and crisp on both sides. Serve hot with ketchup/chutney.

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