Captain™ Oats Vegetable Cutlet
Captain™ Oats Vegetable Cutlet
2
servings20
minutes30
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.
