Oat milanesas

Ingredients

• 1½ cups rolled oats
• 2 cups water
• 1 vegetable bouillon cube
• ¼ teaspoon sage
• ¼ teaspoon parsley
• ¼ teaspoon thyme
• 1 garlic clove, germ removed
• A pinch of ground black pepper
• 2 teaspoons liquid smoke
• Sunflower oil, for frying
• ¼ cup cornstarch, for breading
• ½ cup fine semolina, for breading
• 4 tablespoons chickpea flour, for breading
• 1 tablespoon apple cider vinegar, for breading
• 1 cup water, for breading
• A pinch of salt
• 1 cup panko or coarse breadcrumbs

Missing an ingredient?

• What to use instead of sunflower oil
• What to use instead of cornstarch
• What to use instead of breadcrumbs
• What to use instead of parsley
• What to use instead of black pepper
• What to use instead of semolina
• What to use instead of thyme

Instructions

1. Chop the garlic. Bring the water to a boil with the bouillon cube over high heat, breaking it up as it heats.
2. Add the herbs, garlic, pepper, liquid smoke and oats and stir well. Cook over low heat for 5 minutes, stirring now and then, until it's a very thick, hard-to-stir paste. Let it cool.
3. Set up three containers: one with the cornstarch and semolina; another with the chickpea flour, vinegar, salt and water, well mixed; and another with the breadcrumbs.
4. Take portions of the mixture (2 to 5 tablespoons, depending on how big you want them) and shape them into long patties.
5. Dredge them in the cornstarch mixture, the liquid mixture and the breadcrumbs. At this point you can freeze them.
6. Heat plenty of oil in a deep skillet over medium-high heat (180°C / 350°F) and fry the milanesas for 2-4 minutes per side, until golden. Transfer them to a wire rack lined with paper towels and serve hot.

Nutrition facts

Approximate, per serving (about 271 g). Calculated with data from USDA FoodData Central.