John Myers
Ingredients for 3 servings:
- 250 g white bread, stale, diced
- 50 g oat flakes
- 300 ml rice milk (rice drink) or soy milk, warm
- 1 egg(s)
- 1 m.-sized onion(s)
- 1 m.-large bell pepper(s), red
- 1 garlic clove(s)
- salt and pepper
- 1 tsp, crushed paprika powder, sweet
- e.g. Paprika powder, hot
- 1 tbsp, heaped chives
- n. B. Thyme, fresh
- Oregano, fresh
- n. B. Oil for frying
Instructions
Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour
perfect with a mixed salad, dairy-free
Dice the rolls (I always have a 250g bag of diced rolls in the freezer) and place them in a large bowl. Finely dice the bell pepper, onion, and garlic and briefly sauté in a little oil in a small saucepan, then add to the rolls. Season with salt, pepper, and paprika. Heat the rice milk in the same pan. Weigh the oats in a small bowl and pour a little of the warm rice milk over them, just enough to cover them. Gradually add the remaining rice milk to the rolls. The amount depends on how dry the rolls were; the mixture shouldn’t be too wet. Add the chives and the torn thyme and oregano leaves. Taste the mixture and add a little more salt if necessary. Then stir in the oats and egg, pressing everything down gently with a wooden spoon, and let rest for about 15 minutes. Form into flat cakes with your hands, pressing down firmly. Fry in oil in a non-stick pan over medium heat until golden brown, turning occasionally. This batch makes about 10 dumplings. Serve with a mixed leaf salad, for example.
Facebook Comments