Vegetarian oatmeal cutlets: A delicious twist for any meal

Vegetarian cutlets are easy to prepare, taste great, and don't strain the wallet. They are a perfect choice, not just for Friday. They will win over even the most ardent meat lovers.

Whether you are reducing meat, have invited vegetarian guests for dinner, or want to try something different, these cutlets are perfect. Their preparation is straightforward, and a solid dose of fresh herbs will make you want to make them all summer.

It's no wonder they say necessity is the mother of invention. And it was indeed out of the need to save time and money that these low-budget cutlets were created. Their base is oatmeal, usually associated with breakfast. Combined with parsley, dill, an egg, and breadcrumbs, they turn into delicious cutlets, ideal for a Friday dinner.

Even meat lovers will love these completely vegetarian cutlets. They are perfect for a light meal. I often serve them with homemade tzatziki sauce and potatoes. They disappear as quickly as classic meat cutlets.

Ingredients:

                
• 475ml of water,
• 100-150g of rolled oats,
• 1 large onion,
• 1 egg,
• parsley and dill,
• half a teaspoon of hot paprika,
• salt and pepper to taste,
• breadcrumbs,
• oil for frying.

Preparation:

1. Cook the oats in salted water. You can also use broth or leftover bouillon to enhance the flavour.
2. Cover the cooked oats with a lid and set aside to cool.
3. Peel and finely chop the onion. Sauté in oil until translucent.
4. Add the sautéed onions, an egg, spices, and chopped herbs to the cooled oats.
5. Mix the mixture thoroughly. If it's too dry, add another egg. If too wet, thicken with breadcrumbs.
6. Form patties, coat them in breadcrumbs, and fry in heated oil until golden on both sides.

Serve the ready oatmeal cutlets with your favourite sides. Enjoy your meal!