Budget Oat and Potato Pancakes with Sautéed Onion and Paprika

Instructions

1. 1

   Boil the potato in a pot with enough water for 12 to 15 minutes, until very tender. Drain well and mash it in a large bowl until you get a rustic mash.

2. 2

   Add the rolled oats, beaten egg, 3 g (1 tsp) sweet paprika, half of the parsley, 4 g (about 3/4 tsp) salt, black pepper, and 60 ml (1/4 cup) water to the bowl. Mix until a thick batter forms and let it rest for 5 minutes so the oats can hydrate.

3. 3

   While the mixture rests, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Add the onion and garlic with the remaining salt. Cook for 8 to 10 minutes, stirring, until the onion is soft and lightly golden.

4. 4

   Stir the remaining sweet paprika into the onion and cook for 30 seconds more. Turn off the heat and mix in the remaining parsley. Keep the topping warm.

5. 5

   Heat another large nonstick skillet over medium heat with the remaining 15 ml (1 tbsp) vegetable oil. If you prefer to finish the pancakes in the oven, preheat it to 200 °C / 400 °F.

6. 6

   Shape the potato-oat mixture into 8 pancakes, using about 2 tablespoons per pancake, and flatten them slightly in the skillet. Cook for 3 to 4 minutes per side until golden and set. If you want deeper color, transfer them to the oven for 5 minutes at 200 °C / 400 °F.

7. 7

   Serve the pancakes hot with the paprika onion topping spooned over them. Plate immediately so they keep their crisp exterior.