Remember the anecdote when a gentleman asks his butler what they have on the menu today, and reacts happily when he hears “Cutlets, sir.” But the owner did not rejoice for long, because after a short pause, the butler clarifies: “From porridge, sir.” The benefits of oatmeal for the health of the stomach and the body as a whole have been known for a long time, but most housewives are limited mainly to cooking oatmeal. But oatmeal makes quite tasty and healthy dishes, including cutlets.
To prepare tasty and healthy oatmeal cutlets, you will need to stock up on:
- two glasses of rolled oats
- one glass of water
- one bouillon cube
- one medium onion
- one egg
- vegetable oil for frying cutlets
- two tablespoons of mayonnaise or sour cream
- 1-2 cloves of garlic
- a small bunch of any greenery you like
For oatmeal cutlets, parsley, dill, cilantro, and basil are perfect.
So, when all the ingredients are ready, you can get down to business. Boil a glass of water first. Dissolve the bouillon cube completely in it. Pour the cereal into a deep bowl and cover with hot, freshly prepared broth. Cover and let the rolled oats brew for 20-25 minutes. While the flakes are swelling, peel the onion and chop it finely. Fry the onion for three to five minutes in a pan with heated vegetable oil until slightly golden brown.
For puffiness, you can add baking soda to the flakes on the tip of a knife.
Then add the onion to the swollen flakes and stir. You can put salt and black pepper into the resulting mass to taste.
The dish will be even tastier and more aromatic if you add a mixture of peppers to the rolled oats.
Now start frying the cutlets. They can be hand-shaped like regular cutlets. Or you can use a tablespoon. It is enough just to put the herculean mince in a spoon and carefully put it in a frying pan with hot oil.
To prevent the oatmeal from sticking to the spoon, periodically dip it in a cup of water.
Cook the patties for five to seven minutes. Then remove them from the pan. Your patties are ready.
You can use the prepared dish in such a “pure” form. But the sauce gives the cutlets a special taste. It is enough for him to mix two tablespoons of mayonnaise or sour cream with a clove of garlic passed through a press and finely chopped herbs. It is best to grease hot patties with this sauce.
You can also transfer the finished cutlets into a deep frying pan and pour sour cream or mayonnaise on top of them, cover and simmer over low heat for five to ten minutes. The patties will be soft and tender.