Fasting oatmeal and potato cutlets with mushrooms Recipe

Boil the water. Put the oatmeal flakes in a large bowl, pour boiling water and mix. Cover with a lid. Leave for half an hour to soften the oatmeal flakes. Clean the champignons and cut them into thin cubes. Chop the onion exactly the same. In a small frying pan, heat the oil, add the onion and fry until golden brown.

Add the champignons to the onions, simmer together for 5-7 minutes over low heat. The mushrooms should be roasted. Do not sprinkle with salt, otherwise it will release the juice and not fry, but will be fried. Try to cool.

Finely chop the greens. Peel the potatoes and grate them on a medium grater. Sprinkle with a little salt, stir, and after 10 minutes, drain and mix with the softened oatmeal.

Add fried mushrooms and herbs with onions to the same bowl. Season with paprika, coriander, salt and pepper. Sprinkle in flour and mix carefully. The minced meat of fasting cutlets is ready (it will be quite liquid).

Heat oil in a pan. Stir the resulting minced meat into small portions in a pan with about a full tablespoon. Fry the cutlets over low heat until crust on both sides. Bring to readiness in a covered skillet over low heat for 3–4 minutes.