Captain Oats Vegetable Cutlet

Captain Oats Vegetable Cutlet



Captain Oats Quick Cook Oatmeal and 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
Fresh Taragon - Chopped, 5gm
Red Chili - seeded and chopped, 50gm
Tomato paste, 50gm
Wild Ginger Flower, 1
Salt, 25gm
Black Peppercorn – crushed, 5gm


1. Mash boiled potato and add mashed mixed vegetables
2. Add Captain Oats and eggs. Mix well
3. Add chopped onion, salt, black peppercorn, nutmeg powder, butter and mix well
4. Mould to shape (cutlet)
5. Heat non-stick pan and lightly spray with grease
6. Pan fried the cutlet until golden brown
7. Arrange and plate as shown


Sauce 1
1. Chopped Coriander Leaves and put into blender
2. Add Olive Oil, salt, sugar
3. Blend to light smooth paste
4. Ready to serve

Sauce 2
1. Blanch Ripe Tomato and remove skin and seeds
2. Chop the cleaned tomato
3. Heat up pan with Olive Oil
4. Add Chopped onion and sweat until transparent
5. Add chopped garlic and fry till fragrant
6. Add chopped chilli and then chopped tomato
7. Mix well and add tomato paste to thicken the sauce
8. Season to taste
9. Sprinkle chopped wild ginger flower upon serving