egg-oat balls

DSC_3513two tomatoes
half a cup of canned chickpeas
3 eggs
Small onion
About 5 spoons of oatmeal
bread crumbs
Favorite herbs and spices

  1. Chop onion and fry on the oil with a little salt. Add chopped tomatoes. Stew for a few minutes.
  2. When the tomatoes leave the juice and they are soft enough to throw up a chickpeas and oatmeal. Cook under cover for about 15-20 minutes.
  3. When the chickpeas will be more soft, crash it with a fork.
  4. Cook 2 hard-boiled eggs, then chop finely and add to the cooled mass.
  5. Add a raw egg and a little breadcrumb.
  6. Stick the balls, roll in bread crumbs, fry on hot oil.



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