Because savoy cabbage is in season throughout the winter months, this recipe is also seasonal if eaten in November, December or January. They originally should be shaped into balls, but they are also tasty when flat (as in my attempt!).

Preparation

Mix the oatmeal with the sparkling water, butter milk and oil and leave to rest for 1 hour.

In the meantime cook the cabbage until just tender, drain and mix in with the oatmeal mixture.

Add the ground hazelnuts and spices and season to taste. Form small balls of the mixture and bake in a preheated oven of 180C for about 30 minutes. (check halfway to see if they are not burning!)

Serve with tatties and gravy

I tried to make these and only managed flat burger style, but if you can shape them into balls, well done!

Special Diets

When using the ingredients listed, this recipe is suitable for the following diets:
• Vegetarian
• Egg free

Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.

Oaty 'Flats' with Cabbage

Oaty 'Flats' with Cabbage

Ingredients

Vegetarian recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.


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