Vegetable patties with oatmeal

Description

Tender and tasty lean meatballs, vegetables and cereals. Light, but filling! These burgers great variety to your Lenten menu. Help yourself.

Ingredients

Oat flakes

100 g
Onion

1 piece
Water

250 ml
Carrots

1 piece
Pumpkin

100 g
Broccoli

100 g
Salt
Black pepper
Garlic

2 tooth
Vegetable oil

4 Tbsp
Potato starch

1 Tbsp

Cooking

Finely chop the onion, crush the garlic and sauté the vegetables in vegetable oil (1 tbsp) until Golden brown.

Add water (or vegetable broth), bring to a boil.

Add oat flakes, mix and cook 5 minutes on low heat. Remove from heat and cool.

Pumpkin and carrots grate on a fine grater, broccoli grind in a blender. (the cabbage is pre-thawed) Vegetables squeeze the juice to drain.

To the cooled oatmeal, add starch, mix thoroughly. (it's easiest with your hands) Salt and pepper to taste.

Divide the mass into three equal parts. In one add the carrots; in another, pumpkin, in the third-broccoli. Mix well.

Wet hands to form patties of a small size. (small patties easier to turn and faster to cook) Fry them in vegetable oil on medium heat for 3-5 minutes on each side. Flip burgers better wide spatula very carefully as they are delicate, I would even say, delicate structure.

Lay cutlets on a flat plate at a distance from each other and cool slightly, about five minutes. (to be honest, these burgers are more like fully cooled...) During this time the chicken "grab" their texture is more dense. Serve patties with salad or sauce.

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