Lobia Cutlets with Coriander Chutney

Ingredients

• 1 cup cooked lobia (black-eyed peas), mashed
• 1 tbsp oats
• 1/4 cup grated carrot
• 2 tbsp finely chopped capsicum
• 2 tbsp chopped fresh coriander
• 1/2 tsp mixed spices (cumin, chilli, salt)
• 1 tsp oil for shallow frying
• 3 tbsp coriander chutney

Preparation

1. Mash cooked lobia and mix with oats, grated carrot, capsicum, coriander and spices.
2. Shape mixture into 4 medium cutlets.
3. Heat oil in a pan and shallow-fry cutlets until golden on both sides.
4. Drain briefly on paper.
5. Serve hot with coriander chutney.