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.