Description
Golden, wholesome, and packed with crunch — these baked cracker cutlets with oatmeal are a lighter twist on a family classic, blending vegetables and hearty oats into a snack everyone will love.
Ingredients
Scale
- 1 cup rolled oats (lightly roasted)
- 1 cup boiled and mashed potatoes
- ½ cup finely chopped onions
- ½ cup grated carrots
- ½ cup spinach or peas (chopped)
- 1 green chili (optional), finely chopped
- 1 teaspoon ginger-garlic paste
- ½ teaspoon cumin powder
- ½ teaspoon black pepper powder
- Salt to taste
- 8–10 plain crackers (crushed)
- 2 tablespoons whole wheat flour or cornstarch
- 2–3 tablespoons milk or water (if needed)
- 1 tablespoon olive oil (for brushing)
Instructions
- Roast the oats in a dry pan for 2–3 minutes until slightly golden, then grind coarsely.
- In a large bowl, combine mashed potatoes, carrots, spinach, onions, and chili.
- Add roasted oats, cumin, pepper, salt, and ginger-garlic paste. Mix thoroughly.
- Stir in flour or cornstarch. Add a splash of milk or water if needed.
- Shape the mixture into round or oval cutlets. Coat each cutlet in crushed crackers.
- Place on a greased tray, brush with olive oil, and bake at 375°F (190°C) for 20–25 minutes, flipping halfway through, until golden and crisp.
- Serve hot with ketchup, mint chutney, or yogurt dip.
Notes
Roast oats lightly before mixing to deepen flavor. Finely chop veggies for better binding. Brush tops with olive oil for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baked
- Cuisine: Fusion
Nutrition
- Serving Size: 2 cutlets
- Calories: 120
- Sugar: 1g
- Sodium: 160mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: oatmeal, cracker cutlets, baked snacks, healthy, vegetarian, kids snacks