Many a times I have leftover cooked vegies from day before and no one wants to have them again. So, either I hog it myself or throw it away (which I hardly do). This time I came up with this amazing oat cutlets recipe which I made with yesterday’s mixed vegetable and some quick cooking oats. These cutlets serve as a perfect appetiser for any meal or just as a teatime snack. Moreover, it is vegan, super easy, and takes hardly any time to make!
Oats Cutlets with leftover veggies
Prep time: 15 min
Cook time: 25 mins
Level: Easy
Ingredients:
1 cup leftover mixed vegetable dry
½ cup quick cooking oats
1 small onion finely chopped
1” ginger grated
2-3 green chillies finely chopped
1 small bunch cilantro finely chopped
1 tbsp lemon juice
1 tbsp besan or cornflour for binding
1 tsp red chilli powder
1 tsp chaat masala powder
Salt to taste
Olive oil for cooking
Method:
- Take the leftover mixed vegetable sabzi in a large bowl and mash it with the help of a masher or spoon.
- Add the quick cooking oats, ginger, salt and lemon juice to the mashed vegetables and mix properly. Leave it aside for 5-10 mins.
- Now mix the rest of the ingredients except oil in the above mixture.
- Take a spoonful of mixture and shape it on to a ½ inch flattened disc or any other shape you like.
- Heat a non-stick pan and spread it with some olive oil. Place the prepared cutlets in the pan and cook from both sides. Take out the cutlets in a plate once a golden brown colour is achived.
- Serve the cutlets with mint chutney and ketchup.
Enjoy this savoury treat with a hot cup of tea!
