Budget Oat, Potato and Leek Patties with Warm Yogurt Parsley Sauce

Instructions

1. 1

   1. Place the potatoes in a pot with enough water and a pinch of salt. Cook until tender, about 12 to 15 minutes. Drain well and mash them into a rustic puree while still hot.

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   2. While the potatoes cook, heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chopped leek and 1 minced garlic clove. Cook for 4 to 5 minutes until the leek is soft, without browning too much.

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   3. In a large bowl, combine the mashed potatoes, rolled oats, sautéed leek and garlic, beaten egg, wheat flour, half of the parsley, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon sweet paprika. If the mixture feels too thick or dry, add the water. Let it rest for 5 minutes so the oats can absorb moisture.

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   4. Shape the mixture into 8 compact patties with your hands. If you like, flatten them slightly so they cook evenly.

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   5. Heat 2 tablespoons of vegetable oil in a wide skillet over medium heat. Cook the patties for 4 to 5 minutes per side until golden and firm. If you want to keep them warm, transfer them to a tray and hold them in the oven at 200 °F / 95 °C while you finish the rest.

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   6. For the sauce, place the plain yogurt in a small saucepan or very small skillet with the remaining garlic, the rest of the parsley, the remaining salt, the remaining black pepper, and the remaining sweet paprika. Warm over very low heat for 1 to 2 minutes, stirring, without letting it boil so it does not split.

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   7. Serve the patties hot with the warm yogurt parsley sauce spooned over the top or on the side.

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   8. For an even firmer texture, you can also finish the patties for 5 minutes in a preheated oven at 375 °F / 190 °C after browning them in the skillet.