Finely chop the onion, chop the garlic and fry the vegetables in vegetable oil (1 tablespoon) until Golden.
Add water (or vegetable broth), bring to a boil.
Add the oat flakes, stir and cook for 5 minutes over low heat. Remove from heat and cool.
Grate pumpkin and carrot on a fine grater, grind broccoli cabbage in a blender. (the cabbage is pre-thawed) Vegetables squeeze the juice to drain.
Add starch to the cooled oat flakes and mix thoroughly. (it is more convenient to do it by hands) to Salt and pepper to taste.
Divide the mass into three equal parts. In one add carrot, in another-pumpkin, in a third-broccoli. Stir.
Wet hands to form cutlets of a small size. (small cutlets easier to turn over and cook faster) Fry them in vegetable oil over medium heat for 3-5 minutes on each side. It is better to turn cutlets with a wide spatula very carefully, as they have a delicate, I would even say, delicate structure.
Put the cutlets on a flat plate at a distance from each other and cool a little, about five minutes. (to be honest, we like these cutlets completely cooled...) During this time, cutlets "grab" and their structure will become more dense. Serve cutlets with salad or sauce.