Vegetable oat patties

Ingredients for 6 servings:

• 1 wholemeal roll
• 300 ml vegetable stock
• 150 g oat flakes, fine leaf
• 2 onions
• 50 g almond(s), blanched
• 8 tbsp walnut oil
• 300 g parsley root(s)
• 300 g carrot(s)
• 100 g kohlrabi
• 1 sprig(s) tarragon
• 3 tbsp low-fat curd cheese
• 2 eggs
• 2 tsp mustard
• 1 tsp marjoram
• 1 tbsp paprika powder
• 1 tbsp parsley, dried
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Soak the bread roll in cold water. In a bowl, mix the oatmeal with the warm vegetable broth to a mushy consistency. Heat 2 tablespoons of the oil in a non-stick pan. Finely chop the almonds and sauté them with the finely diced onions. Grate the parsley roots, carrots, and kohlrabi and add them to the onion and almond mixture along with the tarragon. Cook with the lid closed for about 5 minutes. Meanwhile, squeeze out the excess water from the bread roll, tear it into small pieces, and place it in a large bowl. Add the steamed vegetables, the oatmeal, the quark, the eggs, the mustard, and all the seasonings. Mix everything together. Add as little salt as possible and pepper to taste. This will produce a softer mixture than when making meatballs. Portion out 1-2 tablespoons of the mixture per patty; you’ll make about 16. Fry on both sides with a little oil over medium heat. Serve the patties on a plate with salad or raw vegetables and a dip, such as skyr with lime and spices to taste.