Green Oat Patties with Colorful Potato Salad

Summary

Ingredients

For the patties:

• 100 g oatmeal
• 100 g reen spelled meal, coarsely round
• 100 ml water, warm
• 1 small onion (s)
• 1 teaspoon salt
• 1 pinch (s) pepper
• 1 teaspoon paprika powder

For the salad: (potato salad)

• 500 g potatoes, floury boilin
• 1 small Jar pickled cucumber
• 2 carrot (s)
• 1 small onion (s)
• 0.5 ½ apple
• 0.5 ½ bell pepper (s), red
• 50 ml oil
• 50 ml soy milk (soy drink)
• 1 teaspoon mustard if required
• 1 tablespoon maple syrup or agave syrup, if necessary
• 1 squirt lemon juice if necessary
• Salt and pepper if necessary
• parsley or radishes as decoration

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Instructions

1. For the patties, first add the oat flakes and green spelled grist to the warm water. Season with salt, pepper and paprika and leave to soak for 10 minutes. In the meantime, dice 1 small onion and stir in.
2. Shape the mass into approx. 5 - 10 small balls in the palms of your hands and flatten them with a spoon in a hot pan. Then fry for 10 minutes on both sides.
3. For the potato salad, cook the potatoes in their skins for 25 minutes. Cook the peeled carrots for the last 10 minutes.
4. Peel the potatoes (this works very well if you put the hot jacket potatoes in ice water for a while). Peel the onion and half an apple.
5. Dice potatoes, carrots, onions, apple, bell pepper and pickles evenly and place in a bowl. The cucumber water from the jar can be completely processed - the potatoes soak up a lot of liquid.
6. Now make the vegan mayo variant. To do this, mix the oil with the soy milk. Beat with a hand blender, hand blender or stand mixer until stiff (oat, rice or almond milk does not work so well because the mixture does not set properly).
7. Add the mayonnaise to the bowl, stir in and season to taste. The liquid from the pickle jar is usually enough as a seasoning. If necessary, you can add mustard, maple syrup or agave syrup and a splash of lemon juice as well as salt and pepper. Drape some parsley and radishes on the salad as decoration.
8. Tip: It is best to prepare the potato salad the day before - it tastes best when it is properly drawn. Thanks to the vegan preparation, it also lasts a very long time in the refrigerator.