Stuffed oatmeal patties with garlic sauce

Ingredients for 2 servings:

• 80 g grains (oats)
• 1 onion(s)
• 1 tsp butter
• 150 ml vegetable broth
• Celery salt
• 1 tsp paprika powder, sweet
• 1 tbsp parsley, chopped
• 30 g Gorgonzola, full-fat
• 1 tbsp whole wheat breadcrumbs
• ½ tbsp palm fat, unhydrogenated
• 60 g sour milk
• 1 clove(s) garlic
• herbal salt

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Flake the oats with a flaker (or use ready-made rolled oats). Peel the onion, dice very finely, and sauté in the butter until translucent. Add the oats and pour in the vegetable stock. Cook, stirring constantly, until a thick porridge forms. Mix the porridge with the celery salt, paprika, and parsley, knead well, and let it sit for a few minutes. Meanwhile, prepare the garlic sauce. Whisk the sour cream until smooth, add the garlic clove through a press, and season the sauce with herb mixture. Using moistened hands, form two patties from the porridge, press half of the Gorgonzola cheese into the center of each, and seal the patties. Coat in the breadcrumbs and fry in the fat until crispy. Serve with rice and a green salad.