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.