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Pan-Fried Honey Oat Bread Cakes

Name: Pan-Fried Honey Oat Bread Cakes
Total time: 35 min
Ingredients: 240 g bread, torn into pieces; 100 g oats; 350 ml milk; 100 g dates, chopped; 30 g honey; 35 g butter; 3 g baking soda

35 min 466 kcal per serving Medium

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Ingredients

4 Servings

Bread, torn into pieces240 g
Oats100 g
Milk350 ml
Dates, chopped100 g
Honey30 g
Butter35 g
Baking soda3 g

Instructions

1
Place the torn bread, oats, and milk in a large bowl. Stir well, then let the mixture soak for 15 minutes.
2
Mash the softened bread mixture with a fork or potato masher until it forms a thick, cohesive batter.
3
Add the chopped dates, honey, and baking soda. Mix thoroughly and let the batter rest for another 5 minutes.
4
Divide the mixture into 8 equal portions. With damp hands, shape each portion into a compact cake about
5
5 cm thick.
6
Melt half of the butter in a large nonstick skillet over medium-low heat.
7
Add half of the cakes, leaving space between them. Cook for 4–5 minutes on each side, turning carefully, until deep golden brown, firm, and heated through.
8
Transfer the cooked cakes to a plate. Add the remaining butter to the skillet and cook the remaining cakes in the same way.
9

Pan-Fried Honey Oat Bread Cakes

Ingredients

Instructions

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