Savoury oat breakfast (leftovers for lunch)

ByRasa Pelham
A plate of savory oat fritters served with a dollop of sour cream and sliced tomatoes garnished with chives, all on a checkered green and white tablecloth.

As you know, my favourite meal is breakfast. In fact I love it so much that I sometimes have it for lunch as well! These oat fritters have been introduced to me by my dear friend Vicki. We used to have this type of breakfast every time I used to sleepover at her place (good old days!). This is diffusion breakfast between porridge and classic fry-up as it taste a little meaty. Very good vegetarian recipe from Vicki’s mum!

A plate of savoury oat fritters served with fresh tomato slices and a dollop of sour cream, garnished with chopped chives.

VICKI’S MUM’S SAVOURY OAT FRITTERS enough for 2-3 brunch lovers

  • 2 cups basic oats
  • 1 egg
  • 3 shallots, finely chopped
  • 1 tsp moroccan or cajun spice
  • 1.5 cups (375ml) boiling chicken stock
  • 1-2tbsp coconut oil (or any other oil if you prefer)

1. Mix all the ingredients (except oil) together into sticky oat mixture.

A mixing bowl containing a sticky oat mixture with finely chopped shallots and spices, as part of a recipe for savoury oat fritters.

2. Heat the oil in the pan and then spoon the mixture in, leaving gaps in between. Fry the fritters while occasionally  turning them over to ensure they cook on both sides.

Savoury oat fritters frying in a cast iron skillet on a wooden surface, with a green and white checked cloth underneath.

3. Serve with cream fresh and tomato salad!

A plate of savoury oat fritters served with a dollop of cream and a side of sliced tomatoes garnished with chives, set on a green-checkered cloth.

Enjoy!
Rasa xoxo

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