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
- 2 eggs
- 5 tablespoons milk
- 1 small onion
- 2 cloves garlic
- salt, black pepper and marjoram to taste
- oil for frying
- a mix of frozen vegetables to garnish
For the mashed potato:
- 2 large potatoes
- 50 g butter
- 70 – 100 ml milk (depending on the potato size)
- Rinse the oat flakes in 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, pell and wash the potatoes. Dice them and boil in a cooking pot filled with water.
- When the oat flakes have absorbed the milk, beat the eggs and add them to the mixture.
- Heat the oil in a frying pan. Place a heaped tablespoon of the oat mixture in the pan and pat it gently to form a flat cake. Depending on the size of your pan, you can cook more cakes at a time. Fry them on both sides over a medium heat until golden brown.
- Drain the cooked potatoes and push them through a potato masher. Warm the milk over a medium heat and pour in the potatoes. Stir in the butter and let stand, covered with a lid.
- Take out the frozen vegetables and cook shortly in a small saucepan filled with water. Drain in a sieve or colander. Serve with the patties and mashed potatoes on the side.
The crunchiness of the patties, as well as the creaminess of the mashed potatoes are certainly at their best when served immediately, but the patties also taste good as a cold snack or reheated in a microwave.