Scottish oat schnitzel - by Toni Radić
Scotch Oatmeal Scones – great and healthy main meal!
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Scottish oat schnitzel - by Toni Radić
- one mushroom cream soup
- 500 g of oatmeal
- 100 g of sunflower
- 100 g of sesame
- 1 spoon of marinade
- ½ teaspoon of ground cumin
- ½ thyme or thyme
- teaspoons of ½ ground paprika
- so
- cold pressed sunflower oil
- For all my dishes, I use a marinade that I make as follows: I peel 2-3 heads of garlic, put them in a chopper with two bunches of parsley and grind them finely, shake them in a bowl, pour them with 70 percent cold-pressed sunflower oil and 30 percent olive oil. I keep it in the fridge and use it when I need it.
- Grind the oatmeal into small pieces, heat 1 liter of water, stir the mushroom cream soup in a cup and add another spoonful of flour.
- Add cumin, thyme and salt to the boiling water. Cook for 2-3 minutes. Add the whipped cream soup, marinade, allspice and cook the soup. Remove from heat, mix in oatmeal, marinade, sunflower, sesame seeds, mix well and let cool.
- Form patties, fry in a little oil in a pan, or bake in the oven for twenty minutes on baking paper or in oil
- Side dish: Roman side dish
- Required: 500g of foam or other types of pasta, 300g of sugar, 3-4 carrots, 1 zucchini, 100g of black, 100g of green olives, 1 teaspoon of dry sage or 4-5 fresh leaves, ½ sprig of fresh rosemary, if desired add some more vegetables, 1 spoonful of marinade.
- Preparation: Heat salted water, add foam, sugar, zucchini, and cook until the pasta is cooked, strain, add grated carrot. Heat 2 tablespoons of olive oil, add sage, rosemary, marinade. Fry for 2-3 seconds, to release the aroma, add pasta, olives, mix, remove from heat and serve. Salt as desired.
