Veggie Cutlets With Flax and Oats
[Vegan, Gluten-Free]

To Make the Cutlet Mix:

1. Heat 2 teaspoons oil in a pan. Sauté grated ginger and garlic until slightly browned. Then add the chopped onion, bell pepper, french beans, peas, and grated carrots and cook for a minute.
2. Then add the cooked and mashed potato, chopped green chilis, red chili powder, turmeric powder, garam masala, and salt. Stir well to combine.
3. Remove from heat and let cool completely. Stir in the chopped mint leaves, 2 tablespoons flax seed powder and 2 tablespoons powdered oats.

To Make the Cutlets:

1. Take 1/4 cup of the prepared mix and make 1-inch thick patties. Place on a small baking tray lined with wax/parchment paper.
2. Dissolve cornstarch and water in a shallow bowl. Place the remaining powdered oats in another shallow bowl.
3. Dip the patties into the cornstarch liquid and then roll in the powdered oats until completely coated. Shake off excess, and return to the baking tray.

To Freeze for Later:

1. Freeze the oats-coated patties on the baking tray until solid. Then, transfer to a freezer storage bag and seal tight without any air until needed. If deep-frying frozen patties, do not thaw. Drop frozen patties into hot oil (be careful of splatters) and fry until brown on both sides.

To Fry the Cutlets:

1. Heat oil in a medium pan for deep-frying.
2. Fry the patties (without crowding them in the pan) on medium-high heat until browned and crisp on both sides. Drain on paper towels. Serve hot with ketchup/chutney.