I have made these cutlets many times before in Singapore but I have never processed it. Usually, it turns out crumbly and would fall apart when I am grilling them.
I sourced online to see what I can do to make these patties stick together. There were a few ideas - to use a sticky coating like ground flaxseed soaked in water (since I am not using eggs) or process the ingredients so that they bind together. I must say processing the ingredients worked very well. The recipe below yields non spicy patties. You can add chilli flakes or chopped chilli per your preference.
Ingredients (makes 8, 3 inch patties)
2-3 tbsps canola oil
1 medium onion, chopped finely
8 oz white button mushrooms, chopped finely
1/2 green zucchini, chopped finely
1 medium sized carrot, chopped finely
2tbsps chopped fresh parsley
3 cups wholemeal Panko breadcrumbs (See Note)
1 cup fine oatmeal (ground oatmeal)
Salt and pepper to season
Saute the chopped onions in canola oil till translucent.
Add in all the chopped vegetable and let them cook till done.
Add in the seasonings per your preference.
Pour this mixture into a medium sized mixing bowl and then add in the breadcrumbs and oatmeal. Check for seasonings again.
Pour this cooked mixture into a food processor and process till all the vegetables, breadcrumbs and oatmeal bind together but it shouldn't become too pasty.
Shape into 8 patties and grill with minimal oil for 8-10mins.
Serve warm with a crisp salad or could be used as burger patty too.
These cutlets can be prepared a day in advance. Cover with cling wrap and chill them.
Panko breadcrumbs are Japanese style breadcrumbs traditionally used for deep frying. They are different than the usual breadcrumbs in that they are made from bread without the crusts thus resulting in crispier crunchier coating for all baked, grilled or fried food. They also give an amazing depth to macaroni and cheese and body to stuffed vegetables.