Budget Oat, Cabbage and Cheese Bites with Warm Tomato Dip

Instructions

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   1. In a large bowl, combine the rolled oats with the finely chopped green cabbage, onion, 2 minced garlic cloves, beaten eggs, 50 g grated cheese, all-purpose flour, 1 teaspoon sweet paprika, 1/2 teaspoon dried oregano, 3/4 teaspoon salt, and black pepper. Let the mixture rest for 10 minutes so the oats can absorb moisture.

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   2. While the mixture rests, make the dip: heat 1 tablespoon vegetable oil in a small skillet over medium heat. Add 1 minced garlic clove and cook for 30 seconds. Stir in the crushed tomato, water, 1/2 teaspoon sweet paprika, 1/2 teaspoon dried oregano, and 1/4 teaspoon salt. Cook for 8 to 10 minutes, stirring, until thickened into a warm sauce.

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   3. With slightly damp hands, shape the oat and cabbage mixture into 12 compact bites. If any feel loose, press them more firmly to help them hold together.

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   4. Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium heat. Cook the bites in batches for 4 to 5 minutes per side until golden and firm. If you prefer to finish them in the oven, place them on a tray and bake for 8 minutes at 220 °C / 425 °F after the initial browning.

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   5. Sprinkle the remaining 30 g of grated cheese on top during the last minute of cooking, briefly covering the skillet so it melts slightly.

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   6. Serve the bites hot with the warm tomato dip on the side or spooned over the top.