Oats Cutlet Recipe
Oats Cutlet is the kind of dish that brings both comfort and creativity to your table. Crispy on the outside and tender on the inside, these golden patties are a fusion of earthy vegetables, aromatic spices, and the rustic nuttiness of oats and walnuts. Each bite delivers a satisfying contrast of texture — soft potatoes binding the hearty oats, while crushed walnuts add a delicate crunch. Whether enjoyed as a snack during a rainy afternoon, an appetizer at a get-together, or a light lunch paired with fresh chutney, Oats Cutlet offers wholesome flavor in every mouthful.
Ingredient Breakdown
At the heart of this recipe are humble yet powerful ingredients that come together to create balance. The boiled and grated potatoes provide structure and a naturally creamy base that keeps the mixture moist without becoming soggy. Ground quick oats lend a subtle nutty essence while acting as the perfect binder, eliminating the need for breadcrumbs. A medley of onions, carrots, and green peas infuses color and freshness, with coriander and green chili adding an aromatic lift. Walnuts bring in a toasty undertone and gentle crunch, making every bite distinct. Spices like cumin, turmeric, red chili, and oregano harmonize beautifully — earthy, vibrant, and slightly sharp — crafting a well-rounded flavor that doesn’t overpower the natural sweetness of the vegetables.
Step-by-Step Preparation Guide
Start by preparing the potatoes in advance. Boiling them until tender and refrigerating overnight helps them firm up and shed excess moisture, making them easier to grate and bind the mixture without falling apart during cooking.
Next, grind the quick oats into a fine flour. This step transforms the oats into a light binder that holds the mixture together while giving the cutlets a delicate crispness once fried. It’s a simple yet crucial element that defines their texture.
In a food processor, combine the diced carrots, onions, green peas, coriander leaves, green chili, and walnuts. A couple of quick pulses are all that’s needed to achieve a coarse, textured mixture — one that retains small bits of vegetables for bite and flavor. Avoid over-blending; the goal is to keep the ingredients distinct yet well-mingled.
Combine this mixture with the grated potatoes in a large bowl. Sprinkle in the ground oats, ginger paste, cumin, oregano, turmeric, red chili powder, and salt. Use your hands to mix everything thoroughly, allowing the natural starch from the potatoes and oats to create a cohesive, soft dough that isn’t sticky.
Shape small portions of the mixture — roughly an eighth of a cup each — into uniform patties about half an inch thick. Let them rest in the refrigerator for 15–20 minutes to firm up. This short chilling time helps the patties hold their shape during frying.
Heat refined oil in a pan over medium heat. Once hot, gently place the patties in without overcrowding the surface. Allow them to fry undisturbed until the edges turn a rich golden brown, then flip and cook the other side until equally crisp. Drain on paper towels to remove excess oil before serving.
Recipe Tips & Frequently Asked Questions
Smart binding alternatives for a firm texture:
If you run out of oats, use crushed cornflakes, rice flour, or even bread crumbs to achieve similar firmness.
How to keep the cutlets from breaking during frying:
Ensure the mixture isn’t too moist. Adding a little extra oats powder or refrigerating longer will prevent the cutlets from falling apart.
Storage and reheating tips for leftover cutlets:
Store cooled cutlets in an airtight container in the refrigerator for up to three days. Reheat them in an air fryer or oven for a few minutes to restore crispiness.
Ideas for baking or air-frying as a healthier version:
Brush each cutlet lightly with oil and bake at 200°C (400°F) for about 20 minutes, flipping halfway through, or air-fry until golden and crisp.
Can I make these cutlets without potatoes?
Yes, you can substitute with mashed sweet potatoes or even boiled lentils for a similar texture and added protein.
How do I prevent the cutlets from absorbing too much oil?
Keep the oil moderately hot and avoid frequent flipping — this ensures crisp exteriors without excessive oil absorption.
Can the mixture be prepared ahead of time?
Absolutely. The mixture can be refrigerated for up to 24 hours, making it perfect for prepping before a party or busy day.
What’s the best way to freeze and reheat them?
Shape and freeze the uncooked patties on a tray, then store them in ziplock bags. Fry or bake directly from frozen without thawing for best results.
What to Serve With This Recipe
Oats Cutlets shine when served alongside tangy green chutney, cooling mint yogurt dip, or spicy tomato ketchup. For a street-style flair, drizzle them with tamarind sauce and sprinkle with chopped onions and coriander. They also pair beautifully with a cup of hot masala chai, balancing the richness with a spiced aroma, or a glass of chilled lemon water for a refreshing contrast. When serving at gatherings, stack them as sliders in mini buns or pack them in lunchboxes with a small container of dip — a treat both kids and adults will enjoy.
Creative Variations
Transform your Oats Cutlets to suit any mood or occasion. For a vibrant twist, mix in grated beetroot or sweet corn, adding natural sweetness and color. Swap walnuts for cashews or sunflower seeds for a nutty variation. If you love experimenting with spices, try Moroccan ras el hanout for a warm, fragrant kick or Italian seasoning for a Mediterranean flair. You can even stuff them with cheese for a molten surprise at the center. Each variation brings a new personality to this adaptable recipe.
Oats Cutlet is more than just a snack — it’s a celebration of texture, flavor, and creativity. With its crisp exterior and tender, flavorful core, this dish captures the essence of comfort food made with simple, wholesome ingredients. Whether served as a teatime snack, a light meal, or a party appetizer, it never fails to impress. Every bite offers warmth, crunch, and the unmistakable joy of homemade goodness.
Ingredients
2 cups boiled and grated potatoes (refrigerated overnight)
½ cup quick oats, ground into a fine powder
½ cup diced onions
½ cup diced carrots
½ cup green peas (fresh or thawed if frozen)
1 green chili, finely chopped
¼ cup fresh coriander leaves, chopped
1 cup walnuts
1 teaspoon ginger paste
1 teaspoon cumin powder
1 teaspoon oregano
1 teaspoon turmeric powder
1 teaspoon red chili powder
1½ teaspoons salt, or to taste
½ cup refined oil, for shallow frying
Instructions
Begin by preparing the potatoes ahead of time. Boil them until tender, then refrigerate overnight to firm up their texture. When ready to cook, peel and grate the chilled potatoes into a large bowl and set them aside.
Grind the oats in a blender until you achieve a smooth, flour-like consistency. This will act as a natural binder for the cutlets. Set the powder aside.
In a food processor, combine the diced carrots, onions, green peas, coriander leaves, green chili, and walnuts. Pulse briefly once or twice—just enough to blend the ingredients while keeping a slightly coarse texture for added bite. Transfer this colorful mixture into a mixing bowl.
To the bowl, add the grated potatoes, ground oats, ginger paste, cumin powder, oregano, turmeric, red chili powder, and salt. Mix thoroughly using your hands or a spatula until everything comes together into a soft, non-sticky dough that holds its shape easily.
Scoop out small portions, roughly ⅛ cup each, and shape them into round patties about half an inch thick. Arrange them neatly on a plate and refrigerate for 15–20 minutes to firm them up before frying.
Heat refined oil in a shallow frying pan over medium heat. Once the oil is hot, place the cutlets carefully in the pan without crowding. Let them cook undisturbed until the underside turns crisp and golden. Flip each cutlet and continue frying until evenly browned on both sides.
Once perfectly crisp and aromatic, transfer the oats cutlets onto a plate lined with paper towels to drain any excess oil.
Serve warm with a side of green chutney, ketchup, or your favorite dip for a wholesome and flavorful snack.
Oats Cutlet Recipe
Ingredients
- 2 cups boiled and grated potatoes refrigerated overnight
- ½ cup quick oats ground into a fine powder
- ½ cup diced onions
- ½ cup diced carrots
- ½ cup green peas fresh or thawed if frozen
- 1 green chili finely chopped
- ¼ cup fresh coriander leaves chopped
- 1 cup walnuts
- 1 teaspoon ginger paste
- 1 teaspoon cumin powder
- 1 teaspoon oregano
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1½ teaspoons salt or to taste
- ½ cup refined oil for shallow frying
Instructions
- Begin by preparing the potatoes ahead of time. Boil them until tender, then refrigerate overnight to firm up their texture. When ready to cook, peel and grate the chilled potatoes into a large bowl and set them aside.
- Grind the oats in a blender until you achieve a smooth, flour-like consistency. This will act as a natural binder for the cutlets. Set the powder aside.
- In a food processor, combine the diced carrots, onions, green peas, coriander leaves, green chili, and walnuts. Pulse briefly once or twice—just enough to blend the ingredients while keeping a slightly coarse texture for added bite. Transfer this colorful mixture into a mixing bowl.
- To the bowl, add the grated potatoes, ground oats, ginger paste, cumin powder, oregano, turmeric, red chili powder, and salt. Mix thoroughly using your hands or a spatula until everything comes together into a soft, non-sticky dough that holds its shape easily.
- Scoop out small portions, roughly ⅛ cup each, and shape them into round patties about half an inch thick. Arrange them neatly on a plate and refrigerate for 15–20 minutes to firm them up before frying.
- Heat refined oil in a shallow frying pan over medium heat. Once the oil is hot, place the cutlets carefully in the pan without crowding. Let them cook undisturbed until the underside turns crisp and golden. Flip each cutlet and continue frying until evenly browned on both sides.
- Once perfectly crisp and aromatic, transfer the oats cutlets onto a plate lined with paper towels to drain any excess oil.
- Serve warm with a side of green chutney, ketchup, or your favorite dip for a wholesome and flavorful snack.