Oat & Veggie Fritters

📝 Ingredients

• 200 g rolled oats
• 4 eggs
• 100 ml semi-skimmed milk
• 2 carrots (about 75 g each)
• 1 courgette (about 250 g)
• 100 g grated Emmental
• 30 g fresh parsley (½ bunch)
• 2 tbsp rapeseed oil
• 400 g plain yoghurt
• 1 garlic clove + ½ lemon
• 600 g potatoes
• Salt, black pepper

🍴 Utensils

• Coarse grater
• Large mixing bowl
• Large non-stick frying pan
• Spatula
• Steamer or saucepan
• Clean tea towel

📖 Steps

1. Peel the potatoes, cut into evenly sized pieces (about 4 cm) and steam them or cook in simmering salted water for 20 to 25 min, until the tip of a knife slides in without resistance.
2. Meanwhile, peel the carrots, wash the courgette and grate both on the coarse side of the grater. Put the courgette in the clean tea towel and squeeze hard over the sink to get out as much water as possible.
3. Finely chop the parsley. In the mixing bowl, beat the eggs with the milk, then add the oats, carrots, squeezed courgette, Emmental and half the parsley. Season with salt and pepper and mix well.
4. Leave the mixture to rest for 10 min: the oats absorb the liquid and it becomes thick enough to hold together when pressed into a spoon. If it still seems too wet, wait another 5 min.
5. Make the sauce: mix the yoghurt with the remaining parsley, the finely grated garlic and the juice of the lemon half, season with salt and pepper and chill until serving. Preheat the oven to 100 °C to keep the fritters warm.
6. Heat 2 tsp oil in the frying pan over a medium heat. Add 4 mounds of 3 tbsp of mixture, flatten them with the back of the spoon into fritters about 10 cm across and 1 cm thick, and cook for 3 to 4 min, until the underside is nicely golden.
7. Carefully flip with the spatula, only once the fritter releases easily, and cook for another 3 min. Keep warm in the oven and cook the rest of the mixture in 2 batches, with 2 tsp oil each time: you'll get about 12 fritters.
8. Serve 3 fritters per person, piping hot, with the lightly salted potatoes and a generous spoonful of herby yoghurt sauce on top or on the side for dipping.