+
Other

Lenten oat cutlets


Ingredients for Cooking Oatmeal Cutlets

  1. Oatmeal flakes 1 cup
  2. Boiling water 0.5 cups
  3. Mushrooms fresh medium size 3-4 pieces
  4. Large potato 1 piece
  5. 1 medium onion
  6. 2 cloves medium sized garlic
  7. Fresh parsley to taste
  8. Salt to taste
  9. Freshly ground black pepper to taste
  10. Refined vegetable oil for frying
  • Main Ingredients Mushrooms, Oatmeal
  • Serving 5 servings

Inventory:

Cutting board, kitchen knife, glass, vegetable cutter, fine grater, blender, plate - 5 pieces, saucer, medium bowl, garlic squeezer, tablespoon, small bowl, stove, frying pan, wooden spatula, serving dish, cover for the pan

Cooking oatmeal meatballs:

Step 1: prepare the oatmeal.


Pour oatmeal into a small bowl and immediately pour boiling water. Then we cover the container with a large flat plate so that it completely covers it. Leave the oatmeal to swell aside for 20-30 minutesand in the meantime, prepare the remaining ingredients.

Step 2: prepare the onions.


Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We lay out the component on a cutting board and cut it lengthwise into four parts. If desired, each piece can be cut in half again.

Now put the parts of the onion in the blender bowl and grind them at medium speed until small-fine chips. At the end, pour the prepared component into a free plate and briefly leave it aside.

Step 3: prepare the champignons.


Mushrooms are well washed under running warm water and then spread on a cutting board. Using a knife, we clear the mushrooms from coarsened places on the legs and hats. Now finely chop the components into cubes and then transfer them to a clean plate.

Step 4: prepare the parsley.


Wash the parsley well under running warm water, shake off excess liquid and put it on a cutting board. Finely chop the greens with a knife, and then pour it into a free plate.

Step 5: prepare the garlic.


We put the garlic on a cutting board and lightly press down with the edge of the knife. Then with clean hands we clean the cloves from the husk and rinse under running warm water.

Using a garlic squeezer, squeeze the components directly into a free saucer and set aside for a while. Attention: if desired, garlic can also be finely chopped with a knife.

Step 6: prepare the potatoes.


Using a vegetable cutter, peel the potatoes and rinse thoroughly under running warm water to remove residual soil and other dirt. We spread the tubers on a cutting board and, using a fine grater, immediately rub to a pulp state. Then gently move the chopped potatoes into a free plate.

Step 7: prepare the meatless oat cutlets.


When the oatmeal swells, using a tablespoon, transfer them to a medium bowl. We also add potato gruel, chopped onions, garlic, finely chopped champignons, parsley, as well as salt and freshly ground black pepper to taste. Then, using the same improvised inventory, mix everything thoroughly until a homogeneous mass is formed. We should get a mixture that is not very thick, but not liquid (so that it can be picked up with a spoon and it does not drip).

Now, pour a small amount of vegetable oil into the pan and put on medium heat. When it warms up well, we begin to cook the patties. To do this, using a tablespoon, put the oatmeal in the container. Fry the dish on both sides until golden brown. Then we fasten the burner, cover the pan with a lid and simmer the patties somewhere else 5 minutes. So they will become more tender. At the end, we shift the dish with a wooden spatula to a special plate and we can invite everyone to the dining table.

Step 8: serve the meatless oat cutlets.


Ready-made, still warm cutlets are served at the dining table along with a side dish such as mashed potatoes, buckwheat porridge, fresh vegetable salad or another dish of your choice. Tasty, healthy, but satisfying!
Good appetite!

Recipe Tips:

- For the preparation of delicious cutlets, try using oat flakes of a proven brand. For example, I love Hercules, because after steaming the oatmeal acquires viscosity, and this is very good for the dish itself, because then it keeps its shape and does not blur in the pan;

- Instead of champignons, you can put other mushrooms in your patties to your taste. And whip up a dish you can cook without them at all;

- such cutlets are stored in the refrigerator for more than two days in a food container under a tightly closed lid.