Spinach Oats Cutlet

Spinach Oats Cutlet is a healthy and delicious vegetarian snack. This gluten-free and vegan starter dish can be served at kids parties, get-together, in lunch boxes or as a mid-day snack with some salad and chutney, ketchup or dip of your choice. Made with healthy goodness of oats, sesame seeds and vegetables like spinach, potato and sweet corn, these cutlets are mildly spiced and are not deep fried but just roasted with few drops of oil on a skillet. These onion-garlic free spinach oats cutlets are a perfect snack for weight watchers, a great on-the-go breakfast and one of the best ways to feed your fussy kids with leafy veggies in an appealing way. The recipe is very simple and easy to follow. You can make the cutlets ahead of time and just shallow fry them before serving.

Kids often make faces when asked to eat leafy vegetables if served as dal or curry. At such times, mommies have to hide the veggies in food stuffs that is interesting to them and at the same time appealing and delicious too. Spinach oats cutlets is one such dish which is healthy , looks super cool and tastes yum. I have not used bread crumbs or cornflour in this recipe. Roasted oats flour is used for binding the cutlets. Little boiled potato is also used which adds to the taste and nutrition of the dish. Basic Indian spices are used to spice and flavor the cutlets.

The weather here is gloomy since last 1 week and with very little natural day light, i could not do justice with the photography of these cute looking Spinach Oats Cutlet. However, one thing that i can assure is the delectable taste of these cutlets. The cutlets are soft from within and crispy from outside. They make for a delicious tea-time snack. You can have them on their own or serve with some dipping sauce, ketchup or chutney. We love it with sweet and tangy Khajur Imli ki Chutney. My son loves these cutlets and merrily takes them to school in his snack box. So, when it was my turn to choose the #74th theme for our Gourmet group on Facebook,  Healthy Wellthy Cuisines , i knew it would be cooking with greens. By, now most of my readers must have noticed that we share recipes on this group fortnightly on pre-decided theme. We are celebrating #GreenMelaAtHW where the participating blogger members will share their food recipes using leafy greens.  Here are some of the creations with leafy greens from my fellow bloggers.

• Hara Bhara Kabab by Shalu Jain
• Spinach Rice  by Narmadha
• Khasta Methi Mathri by Swaty
• Kakharu Danka Rai / Pumpkin stem in mustard paste by Sasmita
• Agathi Keerai Poriyal / Hummingbird tree Leaves Stir Fry by Seema

                                                            

Spinach is a leafy green vegetable loaded with nutrients and antioxidants. It contains high amounts of carotenoids, Vitamin C, Vitamin K, folic acid, iron, and calcium. Consumption of spinach is believed to improve eye health, help in cancer prevention and aid regulate blood pressure levels. Source

Preparation Time: 20 minutes
Cooking Time: 15 minutes
Serves: 10-12 cutlets

Ingredients:

• 2 cups finely chopped spinach leaves 
• 2 tablespoon sesame seeds 
• 1/4 teaspoon cumin seeds
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon ginger green chili paste ( grind 1/2 inch ginger and 2 green chilies)
• 2 tablespoon oil
• 1/4 cup sweet corn kernels
• 2 large boiled potatoes
• 1/4 cup  powdered oats
• 1 teaspoon roasted cumin coriander powder
• 1/2 teaspoon garam masala
• 2 -3 tablespoon quick cooking oats
• 1 teaspoon dry mango powder/ amchur powder
• Salt to taste

Method:

1. Heat 1 teaspoon oil in a pan. Add cumin seeds to it. Next tip in the ginger green chili paste followed by the white sesame seeds. Stir fry for about 1 minute or so. Next, add turmeric powder followed by the finely chopped spinach leaves and little salt. 

2. Saute everything very well for 3-4 minutes or until the spinach looks cooked and the mixture becomes dry .

3. Allow the mixture to cool down. Then pulse it 2-3 times to get a fine paste.

4. In a large mixing bowl take grated boiled potatoes, powdered roasted oats, spinach paste and boiled sweet corn kernels. Add garam masala, amchur powder, cumin coriander powder and salt to taste. Mix all the ingredients and make a dough using your hands. Do not add any water while doing so. If your mix appears sticky add more oats powder. If it is dry you may sprinkle few drops of water to make it a soft dough consistency.

5. Now divide the dough into equal portions. Shape each dough portion into cutlets of desired shapes. I have used a heart shaped cookie cutter to shape my cutlets. You can make round or oblong shaped cutlets with your palms if you do not have a cookie cutter.

6. Take the oats in one plate and tap the cutlets over it and gently press so that oats stick to the cutlets. Grease a skillet with little oil and heat it over medium flame. Place the cutlets on to it and cook until they turn crisp and golden brown in color. Sprinkle few drops of oil around the cutlets. Flip and cook the other side too.

 7. Serve the healthy and delicious Spinach oats cutlets with Dates and Tamarind Chutney or any dip of your choice.

Recipe Notes:

• You may skip addition of green chilies if making for small kids.
• To make the oats powder, i have dry roasted the quick cooking oats and then powdered it on cooling.
• You may boil the sweet corn kernels for 4-5 minutes either in an open vessel or in a microwave oven.
• You may add veggies like green peas and boiled carrots or sweet potato as well in these cutlets.
• If you do not have dry mango powder, you may add juice of 1 lemon to the cutlet dough.
• The cutlets can be shaped and kept in a freezer in zip lock bags ahead of time and shallow fried just before serving.

If you do so, feel free to share your feedback with us. Would love to know your thoughts and suggestions in the comment section below. 

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