Enjoy these oats cutlet for a teatime snack with a cup of tea. They are easy to make, delicious to the core, and meal-prep friendly.
Jump to:
My new favourite snack oats cutlet is definitely way more wholesome and nutritious than the packaged ready-to-fry snacks. Plus the cutlet mixture comes together in a food processor without any mess around.
Made with staple pantry items, these vegetable cutlets are easy to make and can be stored for a few days in the refrigerator or frozen for months!
More Reasons To SAVE Oats Cutlet Recipe
- it has no flour (gluten-free)
- meal prep and freezer-friendly
- it is packed with vegetables and walnuts
- there is no cheese or animal product (vegan)
- perfect after-school snack for kids and teatime
Looking for more healthy snacks? Try my gluten free Soya Cutlets, egg-free Zucchini Fritters, or the air fryer potato wafers.
Ingredients You’ll Need
- Oats: Use quick, whole, or instant oats for making the powder. You can use oats flour as well. If you buy a packet of rolled oats for this cutlet recipe, do try my oats khichdi, homemade oat milk, or oats chilla.
- Walnuts: Make sure they are not rancid otherwise, the cutlet might taste bitter. If you are allergic to nuts, skip adding them.
- Vegetables: Carrot, green peas, onion, potato
- Seasoning: Salt, red chilli, turmeric, cumin powder, ginger paste, and oregano
- Oil for frying the cutlet
Watch Oats Cutlet Video
Serving Suggestion
Oats Cutlet tastes delicious as a snack with a spicy dipping sauce. Mint Chutney, roasted tomato chutney, or spicy mango dip is my top pick for a dipping sauce with this oats cutlet.
To make a vegan sandwich, you can tuck these cutlets in between bread, tortilla wrap, or pita bread.
My Tried and True Tips
- Boil potatoes and store them in the refrigerator. The chilled, grated boiled potatoes are the perfect binder for this oats cutlet recipe. Usually boil a big batch of potatoes over the weekend, cool them at room temperature, and store them in the refrigerator.
- If cutlets are not binding, add more boiled potatoes or powdered oats.
- You can dip the cutlet in cornstarch and water slurry for a crispy texture.
- Double the recipe for a bigger crowd. The recipe doubles just fine. But if you double the recipe, use a larger frying pan and fry cutlets in small batches.
- Switch out the add-ins. The recipe is so versatile to make it based on your taste preferences and available ingredients. Feel free to season it with ingredients of your choice.
follow us on Youtube and Instagram for video recipes.
Ingredients
- ½ Cup carrot, diced
- ½ Cup onion, diced
- ½ Cup green peas (fresh or frozen)
- ¼ Cup fresh coriander leaves
- 1 green chili, chopped
- 1 Cup walnuts
- 2 Cup potato, boiled and grated
- 1 teaspoon red chili powder
- 1 teaspoon turmeric
- 1 ½ teaspoon salt
- 1 teaspoon cumin powder
- 1 teaspoon oregano
- 1 teaspoon ginger paste
- ½ Cup quick oats, powdered
- ½ Cup refined oil
Instructions
- Boil potatoes. Store in the refrigerator overnight. Before making cutlets, peel and grate them. Set aside.
- Grind oats to a fine powder in a blender. Keep it aside.
- In a food processor combine carrot, onion, green peas, coriander, green chili, and walnuts. Pulse 1 – 2 times to make a coarse mixture. Transfer to a mixing bowl.
- Add grated potato, salt, spices, ginger paste, oats powder to the cutlet mixture in the mixing bowl.
- Combine all the ingredients together nicely to form a non sticky dough like mixture. At this stage, cutlets should bind easily.
- Take ⅛ cup of cutlet mixture and form a round ball of half inch thickness. Similarly, shape all the cutlets. Keep them in the refrigerator until ready to fry.
- Heat oil in a frying pan. Once the oil is hot, arrange the cutlets in the pan. Do not overcrowd the pan.
- Allow the cutlets to turn crisp from one side then flip to the other side. Fry till crisp and deep brown from all sides.
- Serve oats cutlet with green chutney or ketchup.
Recipe Notes:
- If cutlets are not binding add more boiled potatoes or powdered oats.
- You can use an air fryer as well to cook the cutlets. Brush them with oil. Cook till crisp from both sides.
- You can dip the cutlet in corn starch and water slurry for a crispy texture.
Leave Your Rating & Comment