Summary

Ingredients

• 250 g oat flakes, crunchy
• 2 tablespoon breadcrumbs
• 500 ml water
• 3 teaspoons vegetable broth, grained (organic, without flavor enhancer)
• 1 onion (s), red
• 40 g mararine (sunflower)
• 2 egg (s) (organic)
• 2 teaspoons mustard
• 1 teaspoon spice mixture (nutmeg)
• 1 pinch (s) salt
• 2 pinches white pepper
• 2 tablespoon parsley, fresh, dried or frozen
• 4 tablespoon olive oil for frying
• 1 glass red cabbage (apple red cabbage)
• 2 tablespoon water
• 1 teaspoon olive oil
• 1 teaspoon, leveled broth, grained
• g 1,000 potato (s)
• 1 liter salt water
• 500 ml milk
• 1 teaspoon salt
• 1 teaspoon, leveled spice mixture (nutmeg)

Print Recipe Pin Recipe

Instructions

1. Bring the water with the granulated broth to the boil. Stir in the oatmeal and remove from the heat. Put on the lid and let the mass swell.
2. In the meantime, peel the onions and cut them into cubes. Sweat the onion cubes in a pan with the sunflower margarine until light brown.
3. Beat the eggs in a bowl until frothy. Stir in the breadcrumbs, the salt and the remaining spices as well as the parsley and mustard. Add the swollen oatmeal and the browned onions. Mix everything together well (preferably with a fork). Moisten your hands, form patties from the mixture and fry them in olive oil until light brown.
4. Put the apple red cabbage in a saucepan. Add the water, oil and granulated broth and simmer for 15 minutes with the lid closed.
5. Peel the potatoes, wash eighths and cook in salted water for about 15 minutes. Drain the potatoes and pound them finely with a potato masher. Pour in the previously heated hot milk with nutmeg and salt and stir everything until frothy.
6. Arrange the patties with the mashed potatoes and red cabbage on plates and serve.