Mix the flour, oats, baking powder, and baking soda. Add salt, pepper, dried basil, and oregano, then add the chopped vegetables and mix well to coat them.

Beat the curd until smooth. Boil the scooped potatoes until they are partially cooked.

Add the oil to the beaten curd and whisk lightly until well combined.

Add the flour and vegetable mixture to the curd mixture and fold gently to combine. Add milk as needed to adjust the consistency.

Pour the batter evenly into silicon muffin cups and top each one with sliced olives.

Preheat the Oxy Fryer for 5 minutes. Arrange the muffin cups in the fry basket and cook at 140°C for 20–25 minutes. Serve hot with tomato sauce.