This is one of the vegetarian recipes that’s still in my cooking repertoire. I first tried it years ago when, right after the Fall of Communism in my country, we were exposed to new, alternative ways of cooking. Even though my family didn’t always share my excitement over new food, this particular dish has always met with approval.
200 g oat flakes
5 tablespoons milk
1 small onion
2 cloves garlic
salt, black pepper, marjoram to taste
oil for frying
Rinse the oat flakes on a sieve under cold water. Peel and chop the onion. Put the oat flakes in a large bowl and spoon in the milk. Add the onion and season to taste with salt, black pepper and marjoram. Peel the garlic and crush it into the oat flakes. Combine all the ingredients well and let stand for half an hour.
Meanwhile, you can boil potatoes or rice to serve with the cakes if you prefer.
When the oat flakes have absorbed the milk and all the other flavours have sunk in, beat the eggs and add them to the mixture.
Heat the oil in a frying pan. Place a heaped tablespoonful of the oat mixture in the pan and pat it gently to form a cake. Depending on the size of your pan, you can cook more cakes at a time. Fry them from both sides over a medium heat until golden brown.
At this point, the smell of the fried oats tickled my nose and I could hardly wait to finish the photography. In between the frying, I drained the cooked potatoes and pushed them through a potato masher. Then I poured in a lump of butter melted in hot milk, and stirred well. There it was – the freshly made mashed potato to go with the crunchy oatcakes.
I knew I had a packet of vegetable mix in the freezer, so I took it out and quickly boiled the vegetables. By this time I was hungry enough to only take a few quick shots. Hopefully, the final rush hasn’t affected the quality of the pictures, although they do lack the aroma of the finished product.