Ingredients: serves 4
14 oz (fluid) /4 dl (about 5 1/3 oz/16
dkg) oatmeal, 3 tablespon cooking oil, 1 teaspoon food seasoning, 2 slightly stale rye rolls or 2 slices dark bread, 2 eggs, 1 heaping tablespon oat bran, 1 medium onion (1 level tablespon onion cream), 2 cloves garlic (1 teaspoon garlic cream), 1/8 teaspoon ground black pepper, 1 level tablespon quality paprika, 1/2 cup parsley, 4 tablespon breadcrumbs, cooking oil for frying

Heat up the oil in a pan and stirring, heat but do not brown the oatmeal. Meanwhile, bring 17 1/2 oz/5 dl water to a boil, add the food seasoning and pour over the oatmeal. Cook 1-2 minutes, remove from heat and covering tightly. Allow it to swell, and let cool. It is done when all the water has been absorbed and it is not sticky. Should it still be a little watery, squeeze out the liquid. Soak the rolls in cold water, squeeze them out, add to the oatmeal along with the oat bran and eggs. Season with the peeled and grated onion, pressed garlic (onion and garlic cream), ground pepper, paprika, and finely minced
parsley. If necessary, add salt, shape into 16 round flat biscuits about the size of half your palm. Roll
into breadcrumbs and fry in hot oil in a skillet about 2-3 minutes on each side. Drain on a paper towel. Delicious served as a main course with mashed potatoes or as a topping on vegetables.

Preparation time: 50 minutes
Calories per serving: 482
Skill: Easy to prepare