Captain™ Oats Vegetable Cutlet
Vegetable Cutlets are an Indian tea time snack made using a variety of vegetables, and you can enjoy it on its own.
Captain™ Oats Vegetable Cutlet
Servings
2
servingsPrepare Time
20
minutesCooking Time
30
minutesIngredients
- Oatmeal and Captain Classic Rolled Oats, 500gm
- Potato - Skinless, Cut & Boiled , 500gm
- Mixed Vegetables - Cook & Meshed, 200gm
- Coriander Leaves - Chopped, 300gm
- Onions - Chopped, 50gm
- Eggs, 3
- Butter, 50gm
- Salt, 30gm
- Sugar, 5gm
- Black Peppercorn – crushed, 15gm
- Nutmeg Powder, 5gm
- Spray Grease, 1 btl
- Olive Oil, 300ml
- Ripe Tomato - Skin-off and Chopped, 300gm
- Onions - Chopped, 150gm
- Garlic - Peeled & Chopped, 50gm
- Onions - Chopped, 150gm
- Fresh Tarragon - Chopped, 5gm
- Red Chili - seeded and chopped, 50gm
- Tomato paste, 50gm
- Wild Ginger Flower, 1
- Salt, 25gm
- Black Peppercorn – crushed, 5gm
Methods
- Mash boiled potato and add mashed mixed vegetables.
- Add Captain™ Oats and eggs. Mix well.
- Add chopped onion, salt, black peppercorn, nutmeg powder, butter and mix well.
- Mould to shape (cutlet).
- Heat non-stick pan and lightly spray with grease.
- Pan fried the cutlet until golden brown.
- Arrange and plate as shown.
- SAUCE 1
- Chopped Coriander Leaves and put into blender.
- Add Olive Oil, salt, sugar.
- Blend to light smooth paste.
- Ready to serve.
- SAUCE 2
- Blanch Ripe Tomato and remove skin and seeds.
- Chop the cleaned tomato.
- Heat up pan with Olive Oil.
- Add Chopped onion and sweat until transparent.
- Add chopped garlic and fry till fragrant.
- Add chopped chili and then chopped tomato.
- Mix well and add tomato paste to thicken the sauce.
- Season to taste.
Sprinkle chopped wild ginger flower upon serving.
