Potato, Cabbage and Oat Patties with Quick Tomato Cumin Sauce

Instructions

1. 1

   1. Place the grated potato in a clean kitchen towel and squeeze well to remove excess liquid. Transfer it to a large bowl.

2. 2

   2. Add the chopped cabbage, half of the grated onion, rolled oats, egg, all-purpose flour, 1 minced garlic clove, 1 teaspoon (about 2.5 g) ground cumin, sweet paprika, half of the salt, and black pepper to the bowl. Mix very well until you get a moist but shapeable mixture. Let it rest for 5 minutes so the oats can absorb some moisture.

3. 3

   3. While the mixture rests, make the sauce. Heat 1 tablespoon vegetable oil in a skillet over medium heat. If you prefer to use the oven to keep the first batch of patties warm, preheat it to 200 °F / 95 °C.

4. 4

   4. Add the chopped remaining half of the onion and the other garlic clove to the skillet. Cook for 3 to 4 minutes, stirring, until the onion softens.

5. 5

   5. Stir in the crushed tomato, the remaining ground cumin, the rest of the salt, and the water. Cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until the sauce thickens. Turn off the heat and set aside.

6. 6

   6. Shape the potato, cabbage, and oat mixture into 8 compact patties.

7. 7

   7. Heat the remaining vegetable oil in a large skillet over medium heat. Cook the patties in batches for 4 to 5 minutes per side, until deeply golden and cooked through. If desired, keep them warm in the oven at 200 °F / 95 °C while you finish the rest.

8. 8

   8. Serve the patties hot with the quick tomato cumin sauce on top or on the side. Finish with the chopped fresh parsley.