Hello everyone,
This post is the third version of “Oatmeal mushroom patties” that I am desperately trying to deliver to you guys. This is the first time I could not find energy within me and right words for the post and, frankly, I am surprised.
I do not know what’s the reason. Maybe it’s the energy-depleting weather and the third Nor’Eastern in two weeks that left so many families without electricity and disrupted the transit system and our daily routines. Just a little of added chaos, a little change of plans, several canceled appointments and extra hyperactive kids stranded at home. Just a little extra chaos.
Perhaps, it’s part of the effect of the third week of Lent when some Orthodox Christians are in a deep process of “spring cleaning” of their souls and some are just getting ready for a thorough work to get started soon…
When we all find ourselves on a lower energy level, the only treatment is just to push through until the high energy is going to build up by itself. “That’s the time you must keep on trying. Smile! What’s the use of crying, you’ll find that life is still worthwhile” said Nat King Cole and I totally agree! While some of us are boosting the mood by watching Oscars 2018, another camp is stumbling to the fridge to fetch something yummy out of there.
Comfort food = mood booster
Actually, the oatmeal mushroom patties have a huge potential to be that mood booster that we are all looking for. I found this recipe on a Ukrainian website and the title of this dish was “Daddy with a full belly” lol. My husband volunteered to do quality assurance and he reports that patties “exceed expectations”. Warm and fulfilling Ukrainian “kotlety” (minus the meat, eggs, and milk, of course) that remind you of home that is always warm and welcoming. When it is cold outside and when we feel miserable or exhausted we usually crave for comfort food rather than for a fancy salad. Our minds travel back in time through our gastronomic experiences. We picture our favorite meal from our childhood. When after pushing our limits with the amount of time we play outside with friends, we, finally, enter home with a guilty expression on our face and sense the delicious smell coming from the kitchen. The smell of our favorite meal. Mommy comes in and looks into your face. You think you are going to be grounded because you missed the curfew but she smiles at you, says she loves you, gives you a warm and loving hug and tells you to go to the dinner table where your plate is waiting for you even if you skipped the dinner time.
The moral
Sometimes life seems unfair. No matter how hard we try we just don’t get what we strive for. However, sometimes we do not even give our best and do not really deserve to be awarded and get everything! As we get the mother’s hug when we actually deserve to be grounded.
The truth is that life is always fair because only God knows what and when should come to our lives.
If there are some of you with the low energy like me reading this post, my gift to you is Lenten oatmeal mushroom patties or “kotlety”, the favorite comfort food from my childhood.
They are just like your mom’s warm and loving hugs!
Ingredients
- 2 potatoes
- 2 onions
- 8 mushrooms
- 6 garlic
- 1 bunch dill (fresh, green dill)
- 2 cups oatmeal
- 1 cup water
- 1 lb baby potatoes (or "new potatoes")
- 1/2 lb cabbage
- salt
- black pepper
- olive oil
Instructions
- Start with putting your kettle to boil while preparing your patties' ingredients.
- Cover oatmeal with boiling water and let it sit covered for 30 min until swelled and doubled in size.
- Prepare your side ingredients, wash baby potatoes, put in a pan, cover with boiling water and put on a stove on a medium heat
- Grate cabbage on a mandolin or a food processor with a slice accessory on. Add a pinch of salt and using your hands apply medium to light pressure by squeezing cabbage between your fingers. If the juices come out you went too far. You just want the salt to mingle with cabbage juices. We are not making a slaw or pickle we are making a cabbage salad. Add a chopped ½ bunch of dill (leave 1 tbsp. of chopped dill aside), 1 tsp of white vinegar and 1 tbsp. of unprocessed sunflower oil. Mix and set aside.
- Peel and grate potatoes.
- Peel and grate onions using small size grater or food processor, chop dill, dice mushrooms, squeeze garlic through a garlic press.
- Mix ready oatmeal, potatoes, onions, garlic, dill, mushrooms with a pinch of salt and pepper. The mixture should not be too loose or too hard. You should be able to easily scoop it with the spoon.
- Scoop with a tablespoon and fry on a medium high heat in olive oil for 2-3 min or until golden crust forms on one side, turn over, fry for 1 min then reduce heat to minimum, cover with the lid and fry for 5 more min until ready.
- While the patties are getting ready, check your potatoes by piercing them with fork or knife. If knife pierces through smoothly, potatoes are ready. Get two scoops of vegan butter, put it into a microwave-safe dish, cover with a plastic wrap and microwave for 30 sec. Drain potatoes put back in a pot, add melted vegan butter, a pinch of salt, 1 tbsp. of saved dill, cover with a lid and shake for 5 seconds. Butter is going to melt and get married with dill and salt and cover potatoes in a delicious dill sauce.
- Fry another batch of patties and serve.
- Bon Appetite!
