Fasting patties from oats

There was a time when my mom and I used to make these oatmeal cutlets almost every week. Back then, bouillon cubes were very popular, so we would mix the oat flakes with water and a diluted bouillon cube. Nowadays, this widespread fascination with various substitutes is fading away, and everyone is trying to eat healthy and avoid surrogates if there are alternatives. That's why I suggest using vegetable broth, as it is incredibly simple and quick to make. For the vegetable broth, you will need carrots, onions, celery stalks (you can take a small piece of the root), parsley root, and spices according to your taste and preference. Pour all of this with water (1.5 liters), let it boil and simmer for about half an hour. That's it, the broth is ready. We will only need 450 ml for these cutlets, you can either freeze the rest or use it to make soup. But if you don't want to spend precious time making broth, simply replace it with the same amount of water. So, pour the oat flakes with hot broth or water (if you are using it). Cover the bowl with a lid and let it sit for half an hour. Let the flakes absorb all the liquid and swell until they reach the desired consistency.

Meanwhile, wash and peel the potatoes. You can use a blender or a fine grater to grind the potatoes. You can also add onions or carrots to the potatoes. Alternatively, you can replace the potatoes with the same amount of cauliflower, which also needs to be ground in a blender - the cutlets will turn out lighter.

Wipe the mushrooms with a damp cloth, finely chop them, and lightly sauté them in a skillet, adding a drop of vegetable oil and a little water.

To the oatmeal, add potatoes, mushrooms, and finely chopped dill greens, season with salt. Add spices and mix everything thoroughly. Just make sure that the flakes have completely cooled down, otherwise you risk getting burned. To better shape the cutlets, remove the bowl with the minced meat to the refrigerator for 15 minutes. This is more of a precautionary measure than a guide to action. My cutlets stick together perfectly even without this.

Form lean oatmeal cutlets with wet hands. There is no need to roll them in anything (whether it be flour or breadcrumbs) - the flakes themselves will serve as a breading in this case. Fry the cutlets in vegetable oil on a skillet for five to seven minutes on each side.