INGREDIENTS
oats 150 gm
onion 1 big chopped fine
mushrooms 150 gm chopped
yoghurt 75 gm well drained
corn flour 2 tbsp
fresh thyme 3 tbsp
oil 50 ml
salt to taste
black pepper pdr to taste
roasted peanuts crushed 50 gm
Feta cheese 50 gm
apricots chopped 30 gm
METHOD
roast the oats over moderate heat & keep aside.
heat oil, sauté onion till transparent.
add chopped mushrooms, salt & pepper & sauté for 2-3 minutes. remove & cool.
once cool, add oats, drained yoghurt, crushed peanuts, thyme & seasoning.
sprinkle corn flour gently over the ingredients, combine to form a pliable dough.
form small cakes, pan fry over moderate heat till light golden & crusty on both sides.
remove & top it with Feta cheese & chopped apricots & garnish with fresh thyme.
oats 150 gm
onion 1 big chopped fine
mushrooms 150 gm chopped
yoghurt 75 gm well drained
corn flour 2 tbsp
fresh thyme 3 tbsp
oil 50 ml
salt to taste
black pepper pdr to taste
roasted peanuts crushed 50 gm
Feta cheese 50 gm
apricots chopped 30 gm
METHOD
roast the oats over moderate heat & keep aside.
heat oil, sauté onion till transparent.
add chopped mushrooms, salt & pepper & sauté for 2-3 minutes. remove & cool.
once cool, add oats, drained yoghurt, crushed peanuts, thyme & seasoning.
sprinkle corn flour gently over the ingredients, combine to form a pliable dough.
form small cakes, pan fry over moderate heat till light golden & crusty on both sides.
remove & top it with Feta cheese & chopped apricots & garnish with fresh thyme.
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