Preheat oven to 200°C/ 400°F. Heat 1 tablespoon oil in a large ceramic or cast-iron pan. Add chopped onions, sautée for about 1 minute before adding garlic. Sautée until onions are translucent but don’t let the garlic brown too much. Color is important at every step of cooking!

Add the peas and sautée briefly, then add beans, broccoli and spinach. Stir well to mix and briefly heat through before removing from heat. Mash the contents to a coarse consistency using a potato masher or fork and transfer to a bowl.

Add the spring onions, cilantro, and potato. Season the mixture with pepper, garam masala and a big pinch of salt. Stir well to incorporate.

Pour the poha onto a large, flat plate. Sprinkle a bit of water on the rice flakes. Line a baking tray with parchment paper and drizzle with cooking oil.

Once the veggie mixture is cool enough to handle, portion and roll into golf ball-sized spheres between your palms. Take a ball and press it into the poha, flattening it slightly into a thick disc while make the rice flakes stick to the surface. If the poha isn’t adhering, wet it a bit more with water. Rotate the disc so that all sides of the cutlet are coated uniformly. Place it on the baking tray. Repeat until all the cutlets are coated and on the tray with a gap of about an inch between them. Turn them over once so they are lightly oiled on both sides, or dab them with additional oil using a pastry brush.

Bake the cutlets for 15 minutes, until lightly toasted and crisp. Serve warm or at room temperature.