Oatmeal Cutlets
by Editorial Staff
You can serve oatmeal cutlets as a side dish or as an independent dish. For those who do not like to eat oatmeal in the morning, you can replace it with ruddy oatmeal cutlets.
Ingredients
- Oatmeal flakes – 1 glass
- Warm water – 1.5 cups
- Bulb onions – 1 pc.
- Vegetable oil – 50 ml
- Bread crumbs – 50 g
- Eggs – 2 pcs.
- Salt to taste
- Ground black pepper – to taste
Directions
- Prepare the required ingredients for the oatmeal cutlets. It is best to use non-instant oatmeal – they are healthier.
- How to cook oatmeal cutlets:
- Pour oatmeal into a cauldron or stewpan.
- Pour boiling water over and place the container on the stove.
- Peel the onions immediately, rinse and cut into small cubes.
- Place the onion in a skillet and boil the oatmeal for about 7-8 minutes.
- Gently place all the oatmeal in a mold and let cool for about 1-1.5 hours.
- Then cut the shaped mass into squares with a sharp knife.
- Whisk the eggs with salt and ground black pepper in a deep bowl.
- Put a square of oatmeal in the egg mass, dip on all sides.
- Then transfer to breadcrumbs and roll in them on all sides.
- Heat vegetable oil in a frying pan and fry the breaded oatmeal cutlets in it until golden brown, 2 minutes on each side, on medium heat.
- Make sure that the oatmeal patties do not burn.
- Place the oatmeal cutlets on a plate and serve warm, garnished with fresh herbs.
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