Oat Balls on Coleslaw

Ingredients

• 200 g delicate rolled oats
• 2 Spring Onions
• 2 tbsp crushed flaxseeds (10 g each)
• 1 tsp curry powder
• Salt
• 150 g Soy yogurt alternative
• 0.5 tsp ground cumin
• 0.5 tsp chili powder
• 1 handful Coriander
• 500 g savoy cabbage
• 2 tart apples
• 2 tbsp lemon juice
• 2 tbsp Coconut oil

Instructions

1. 1.

   Pour 150 ml boiling water over the oats and cover for about 10 minutes to soak. Meanwhile, trim, wash, and finely dice the spring onions. In a bowl mix the oats, flaxseeds, curry powder, and salt well.

2. 2.

   Shape the oat mixture into 20 balls and let rest for about 10 minutes. While resting, whisk the soy yogurt with cumin and chili powder in another bowl. Rinse and dry the coriander; pick off some leaves for garnish, finely chop the rest and fold into the yogurt.

3. 3.

   Clean, wash, and cut the savoy cabbage into fine strips after removing the core. Sprinkle with salt and knead for 2–3 minutes. Peel, wash, and grate the apples coarsely. Add the grated apples, lemon juice, and cabbage to the yogurt sauce and mix well.

4. 4.

   Heat 1 tbsp coconut oil in a pan. Fry 10 oat balls over medium heat for about 5 minutes until golden brown on all sides. Heat the remaining oil and fry the rest of the balls similarly. Drain briefly on kitchen paper.

5. 5.

   Distribute the coleslaw onto plates, arrange the oat balls on top, garnish with coriander, and serve immediately.