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Veggie-Oat cutlets
Try these delicious, gluten-free Veggie Oat Cutlets, perfect for children (and adults!) with IBD. Made with oats, green bananas, and chickpea flour, they’re a nutritious, crispy snack ideal for air-frying. Egg-free and vegetarian!
Prep:
1 hour
|
Cook:
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Medium
Ingredients
1 or 2 green bananas
2 TBSP rolled oats
2 TBSP Chickpea flour
2 TBSP Yogurt
palmful (approx. 2 TBSP) Onion
palmful (approx. 2 TBSP) Carrots
Cilantro
Salt and cumin powder
2 to 3 TBSP Oil
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1 or 2 green bananas
2 TBSP (30ml) rolled oats
2 TBSP (30ml) Chickpea flour
2 TBSP (30ml) Yogurt
palmful (approx. 2 TBSP (30ml)) Onion
palmful (approx. 2 TBSP (30ml)) Carrots
Cilantro
Salt and cumin powder
2 to 3 TBSP (30-45ml) Oil
No items found.
Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
-
Instructions
- Soak rolled oats in yogurt and let it sit for an hour
- Cook green bananas in pressure cooker or steam until soft and mash it
- Add yogurt soaked rolled oats, chickpea flour and rest of the ingredients to the bananas
- Roll them in small balls
- Fry or air-fry. To air-fry add some oil on top or spray oil.
- Once they're nice and crispy from the outside, and soft from the inside, they're done!
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Nutritional Info
Storage
Notes
Picture is taken before frying
Used with permission from
Charmee Patel - Member of the IBD-AID Diet Support Facebook groupCharmee Patel - Member of the IBD-AID Diet Support Facebook group
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