Ingredients Serves 5
- 1 cup rolled oats
- 1.5 lb/700 g potatoes
- 1 medium carrot
- 1.5 tsp salt
- 1/2 tsp pepper
- 1 tsp coriander
- 1/3 tsp asafoetida/1 tsp garlic powder
- 4-5 tbsp vegetable oil
Pour 1 cup of rolled oats with 1.5 cups of boiling water and let stand for 30 minutes, until cool.
Peel and cut the potatoes into chunks, place into a pan, cover with water, bring to a boil and cook 10-15 minutes, or until tender.
Peel and shred the carrot using a grater with small holes.
Once potatoes are cooked, drain them and mash with a fork or potato masher.
Combine oats, mashed potato and grated carrot. Add 1.5 tsp salt, 1/2 tsp pepper and 1 tsp ground coriander (or any other herbs you like, like thyme or oregano). Optionaly add pinch of asafoetida or 1 tsp onion powder. Mix everything well.
With slightly wet hands, form the mixture into patties. Start by rolling a ball between your palms, then flatten it and pack the edges.
Heat some vegetable oil in a skillet. Place several patties leaving space between and cook over medium heat for about 5-7 minutes or until golden-brown.
Flip them over and cook for 4-5 minute on the over side. Serve with fresh or stir-fried veggies, buckwheat or any other side dish of your choice.
This recipes makes 8-10 patties.