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Herb meatballs with oat flakes

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Ingredients for 4 servings:

  • ¼ bunch of spring onions
  • 4 stalks of parsley
  • ¼ bunch chives
  • 125 g oat flakes, fine
  • 2 m.-sized eggs
  • 2 tbsp herb curd
  • salt and pepper
  • 2 tbsp oil

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

vegetarian, with oat flakes and herb curd

Finely slice the spring onions. Pluck the parsley leaves from the stems and chop them. Set a few aside for garnish. Finely slice the chives and set aside a few for garnish. Then mix the oatmeal with the eggs, quark, spring onions, and herbs, season with salt and pepper. Let stand for 30 minutes. Form the mixture into four meatballs. Heat the oil in a pan and fry the patties for 5 minutes on each side. Arrange on flat plates, garnish with herbs, and serve immediately. Tip: You can also store the raw meatballs covered in the refrigerator overnight for lunch the next day.

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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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