Wash black-eyed peas thoroughly and soak in enough water overnight (at least 6–8 hours).

Next day, drain and rinse the soaked peas. Cook them in a pressure cooker with fresh water for 2–3 whistles or until soft and easily mashable. Drain excess water and let them cool a bit.

Take cooked peas in a mixing bowl and mash roughly with a fork or potato masher. Add chopped onion, grated carrot, chopped coriander leaves and powdered oats.

To this mixture, add red chili powder, cumin powder, salt and lime juice. Mix everything well — if mixture feels too loose, add a little more oats to bind.

Divide the mixture into 8–10 equal portions and shape each into a flat round cutlet or patty with clean oiled hands.

Heat a non-stick pan or skillet on medium heat and add oil. Place cutlets carefully and shallow-fry for about 3–4 minutes on each side or until both sides turn golden brown and crisp.

Once done, place cutlets on absorbent paper to remove excess oil. Serve hot with mint chutney or plain yogurt dip.