John Myers
Ingredients for 3 servings:
- 600 g cream cheese, grainy
- 50 g sheep’s cheese
- 50 g oat flakes, wholegrain
- 50 g wholemeal flour
- 1 handful of cherry tomatoes
- 1 small bell pepper(s), red
- 1 handful of basil, fresh
- ½ bunch parsley
- 1 tbsp rosemary, dried
- salt and pepper
- Chili powder or flakes
- 2 tbsp oil for frying
Instructions
Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 50 minutes
summery, light and protein-rich
Wash the basil, parsley, tomatoes, and bell peppers, and drain the herbs or pat them dry. Cut the bell peppers and tomatoes into small pieces. Finely chop the herbs. Crumble or crush the feta cheese. Place everything in a bowl with the cottage cheese and mix. Then stir in the oats and flour until a smooth mixture forms. Finally, add the rosemary and season with salt, pepper, and chili to taste. Let the mixture rest for a few minutes to allow the oats to swell slightly. During this time, heat a large pan with oil. The mixture generally appears quite firm when cold, but it can still melt in the pan. Therefore, it is recommended to test the frying. To do this, form a not-too-thick cottage cheese disc with your hands and place it in the pan. Add more oats to the mixture depending on the result. Fry the discs over medium heat for about 5-6 minutes on each side, until browned and crispy. You may want to use a splash guard when frying, as the moisture from the patties will cause the oil to splatter in the pan. Three servings yield 10-12 patties, depending on the size. Served with a side salad, this is a light, summery dish that’s high in protein. Tip: This recipe can easily be adapted with other vegetables, and the herbs can also be substituted for others to suit your taste.
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