If you like oatmeal, I recommend taking note of this traditional recipe from Mexican cuisine. These are delicious oatmeal and cheese patties that are very easy to prepare. I usually serve them with green salsa or tomato salsa, but you can also enjoy them on their own. Don’t miss out on making them, and let me know how they turn out!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Place the oats in a bowl and cover them with milk. Let them soak for a couple of hours.
In another bowl, combine the chopped onion, parsley, and crumbled cheese. Mix everything well.
Add the eggs and the soaked oats to the mixture. Stir until all the ingredients are well incorporated, seasoning with salt to taste.
Take portions of the mixture and shape them into patties, flattening them slightly.
Heat a generous amount of oil in a skillet and fry the patties on both sides over low heat. This will ensure they cook through on the inside and turn golden on the outside.
Remove the patties from the oil and place them on paper towels to absorb any excess grease.
Make sure to soak the oats long enough to achieve a soft texture for the patties.
Use fresh cheese for the best flavor, but you can substitute with other types of cheese if needed.
Serve with your favorite salsa to enhance the flavor of the patties.
Can I use instant oats instead of rolled oats?
Rolled oats are recommended for this recipe as they provide a better texture, but instant oats can be used if necessary.
What type of cheese works best for this recipe?
Fresh cheese is ideal, but you can use other crumbly cheeses like feta or queso fresco.
Can I bake the patties instead of frying them?
Yes, you can bake them at 375°F (190°C) until golden brown, but frying gives them a crispier texture.
How can I make this recipe gluten-free?
Ensure the oats you use are certified gluten-free and check the salsa ingredients for any gluten-containing additives.
What can I serve with these patties besides salsa?
You can serve them with a side salad, steamed vegetables, or even a dollop of sour cream.
