Oatcakes with guacamole

Ingredients for 1 servings:

• 1 avocado(s)
• 1 garlic clove(s)
• some salt and pepper
• e.g. chili flakes
• ½ organic lemon(s), juice and zest
• 2 medium-sized eggs, organic
• 50 g oat flakes, wholegrain
• n. B. Vegetables for topping, e.g. radishes, tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

high in protein, vegetarian

First, cut the avocado lengthwise, then smash the pit with a knife (if it doesn’t come out on its own) and scoop it out. Scoop the flesh out of the skin with a spoon and place it in a mixing bowl. Peel and finely chop the garlic clove and add it to the spread. Add the zest of half a washed lemon and 2 teaspoons of lemon juice to the avocado. Season with 1/2 teaspoon of salt and a little pepper, plus chili flakes (or half a chili pepper if desired), and blend everything well. Set aside briefly. Beat 2 eggs with a pinch of salt and pepper for about 5 minutes. Stir 50g of rolled oats (I use whole grain oats) into the egg mixture. Preheat a non-stick pan and, without adding any fat or oil, add 3 equal-sized oatcakes with a tablespoon. Fry for 2-3 minutes on each side until golden brown (turning once is enough). Place the finished oatcakes on a plate and spread with the spread. Garnish with vegetables if desired. Approximately 400 kcal per serving.