🥗 Soft Oats Veg Cutlet
✳️ Ingredients:
- Rolled oats or instant oats – 1 cup (dry roasted and powdered lightly)
- Boiled potato – 1 medium (acts as a binder)
- Carrot (grated & lightly steamed) – 2 tbsp
- Bottle gourd (grated & squeezed) – 2 tbsp (optional, light on digestion)
- Boiled peas or soft mashed beans – 2 tbsp (optional)
- Coriander (finely chopped) – 1 tbsp (optional)
- Salt – to taste (as per doctor’s guidance)
- Cumin powder – 1/4 tsp (for mild flavor)
- Turmeric – a pinch
- Ginger paste – 1/2 tsp (optional and only if tolerated)
❗ Avoid green chilies, red chili powder, or garam masala post-surgery unless advised.
👩🍳 How to Make:
- Roast oats lightly in a dry pan. Cool and grind coarsely.
- In a bowl, mix oats powder, mashed potato, veggies, and spices.
- Add a few spoons of water only if needed to bring everything together.
- Form small flat cutlets (avoid sharp edges for easier digestion).
- Pan-cook on a nonstick pan with just a few drops of olive oil or ghee until lightly golden on both sides.
- Alternative: Air-fry or bake at 180°C (350°F) for 15–20 mins, flipping once.
✅ Best Served With:
- Low-fat curd/yogurt
- Mild mint-coriander chutney (no green chili, garlic, or lemon)
- Warm vegetable broth/soup on the side
🚫 Avoid:
- Deep frying
- Strong spices, garlic, or chili
- Hard/raw salad pairings
- Store-bought sauces or ketchup
🩺 Extra Recovery Tips:
- Keep portions small and chew slowly.
- Avoid this dish in the first few days post-surgery if you’re on a bland diet or soft/liquid-only plan.
- Hydrate well, and balance your day with soft cooked dals, khichdi, or soups.