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Oat pancakes with herb curd

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Ingredients for 4 servings:

  • 150 g oat flakes
  • 50 g flaxseed, crushed
  • 250 ml vegetable stock
  • 1 carrot(s)
  • 2 eggs
  • 2 tbsp flour
  • 4 tbsp mixed herbs, chopped
  • 400 g low-fat curd cheese
  • 3 tbsp oil
  • 3 tbsp milk
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Mix the oats and flaxseed in a bowl. Pour boiling vegetable stock over the oats. Peel the carrot and dice very finely. Add it to the oats along with the eggs and flour, and stir until smooth. Stir the herbs into the quark. Mix approximately 100g of the herb quark into the oats. Using wet hands, form the mixture into approximately 12 small pancakes. Heat oil in a pan and fry the pancakes until golden brown on both sides. Stir the remaining herb quark with the milk until smooth and season with salt and pepper. Serve with the pancakes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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