Wild garlic patties with carrots, mushrooms and oat flakes

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 50 g butter
• 150 g oat flakes
• 150 ml whipped cream
• 75 g wild garlic
• 200 g carrot(s)
• 3 garlic cloves
• 1 stale roll
• 2 eggs
• 250 g mushrooms
• salt and pepper
• 1 pinch(s) nutmeg
• 1 pinch(s) of paprika powder, hot
• 5 dashes soy sauce
• 3 tbsp, heaped flour
• 3 tbsp olive oil

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes

vegetarian spring meatballs

Peel the onion, dice it into small cubes, and fry half of it in butter until lightly translucent. Place the other half in a bowl. Add the oats to the cream to swell. Wash and finely chop the wild garlic. Peel and finely grate the carrots. Peel and finely chop the garlic cloves. Soak the stale bread roll in water, squeeze out the water, and tear the bread roll mixture into small flakes and place it in the bowl. Add everything to the bowl with the raw onion cubes. Add the eggs and the fried onion. Clean the mushrooms, dice them into small cubes, and mix in. Mix everything well. Add the swollen oats to the cream. Season to taste with pepper, salt, nutmeg, and paprika. Stir in a few drops of soy sauce and sprinkle with a little flour. Knead everything well again—adding a few more oats and a little flour if necessary—until it forms a firm, pliable dough. Now form small to medium-sized meatballs, each 5-10 cm in diameter. Heat olive oil in a pan and fry the meatballs on both sides until they are nice and crispy. They go well with rice, pasta, and potatoes, preferably with a lighter sauce. Or you can use them to make a delicious hamburger.