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.

INGREDIENTS

Quick Cook Oatmeal and Classic Rolled Oats

Captain Quick Cook Oatmeal and Captain Classic Rolled Oats, 500gm

Potato

Potato - Skinless, Cut & Boiled , 500gm

Mixed Vegetables

Mixed Vegetables - Cook & Meshed, 200gm

Coriander

Coriander Leaves - Chopped, 300gm

Onion

Onions - Chopped, 50gm

Eggs

Eggs, 3

Butter

Butter, 50gm

Salt

Salt, 30gm

White Sugar

Sugar, 5gm

Pepper

Black Peppercorn – crushed, , 15gm

Nutmeg Powder

Nutmeg Powder, 5gm

Spray

Spray Grease, 1 btl

Olive Oil

Olive Oil, 300ml

Tomato

Ripe Tomato - Skin-off and Chopped, 300gm

Onion

Onions - Chopped, 150gm

Garlic

Garlic - Peeled & Chopped, , 50gm

Tarragon

Fresh Tarragon - Chopped, 5gm

Red Chili

Red Chili - seeded and chopped, 50gm

Tomato Paste

Tomato paste, 50gm

Torch Ginger

Wild Ginger Flower, 1

Salt

Salt, 25gm

Pepper

Black Peppercorn – crushed, 5gm

METHODS

  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.

METHODS (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.

METHODS (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 chili 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.

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