Ingredients serves 4:
2 chicken or beef bouillon cubes or 1 level teaspoon food seasoning, 3 1/2 oz/10 dkg oat flakes, 14 oz/40 dkg ground pork, 1 egg, about 1/2 teaspoon salt, 1/4 level teaspoon ground pepper, 1 small onion (1 teaspoon onion cream), 1 cup parsley, 2-3 cloves garlic (1/2 teaspoon garlic cream), 3 tablespoon cooking oil, 3-4 tablespoon breadcrumbs, oil for deep frying
Bring the bouillon cubes or food seasoning to boil in 2 1/2 cup/5 dl water. Pour in the oat flakes, cover, let it soak up the liquid and cool for about 30-40 minutes. Squeeze out the liquid, work into the meat along with the eggs, salt and pepper. Mince the onion and parsley fine, crush the garlic, and quickly fry them up in hot oil in a skillet for about 1-2 minutes (if using onion or garlic creams they do not require it). Add to the meat mixture. With wet hands, shape into balls about the size of a walnut and roll in the breadcrumbs. Deep fry for about 5-6 minutes. Drain on paper towels. Serve with mashed potatoes or if offered cold, with a salad.
Preparation time: 40 minutes + soaking the oats
Calories per serving: 617
Skill: Easy to prepare