How to make Oats Cutlets

🥗 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.

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👩‍🍳 How to Make:

1. Roast oats lightly in a dry pan. Cool and grind coarsely.
2. In a bowl, mix oats powder, mashed potato, veggies, and spices.
3. Add a few spoons of water only if needed to bring everything together.
4. Form small flat cutlets (avoid sharp edges for easier digestion).
5. 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.

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✅ Best Served With:

• Low-fat curd/yogurt
• Mild mint-coriander chutney (no green chili, garlic, or lemon)
• Warm vegetable broth/soup on the side

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🚫 Avoid:

• Deep frying
• Strong spices, garlic, or chili
• Hard/raw salad pairings
• Store-bought sauces or ketchup

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🩺 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.