Pulled Oats® bubble and squeak

3-4 people

prep time 45 min

Ingredients

  • 240 g Pulled Oats® Nude
  • 65 g fresh spinach
  • 1/2 lemon juice
  • Freshly grated parmesan cheese
  • 6 potatoes
  • 1 carrot
  • 1/4 savoy cabbage
  • Salt
  • Butter
  • Herbs of your choice
  • 50 g wheat flour

Instructions

  1. Cut peeled potatoes and carrots into dice. Cook them in salted water together with cabbage until cooked through.
  2. Fry the spinach in oil. Add Pulled Oats® and continue frying for a few minutes. Season with lemon juice.
  3. Remove water from the veggies, mash and mix with Pulled Oats® and spinach. Leave until cool enough to handle, then shape into round cakes.
  4. Tip the flour onto a plate and season with chopped herbs. Coat the cakes, tapping the excess.
  5. Fry the cakes in a pan in a butter-oil mixture for two minutes on each side or until crispy and golden-cooked color.

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