1 loaf of crusty bread
1 cup quick oats
2 cups whole wheat flour
3 Tbsp. cornstarch
1 cup water
1 tomato, chopped
1/2 cup sweet green peppers, seeded and cut in strips
1/2 cup sweet red peppers, seeded and cut in strips
1 large carrot, peeled and sliced
1/4 cup parsley, chopped
1/4 cup nuts, chopped in pieces
1 medium onion, peeled and sliced
1 cup celery, sliced
Salt to taste
1/2 tsp. garlic powder (or 1 tsp. if you're a real garlic lover)
3 Tbsp. sweet paprika powder
1 Tbsp. olive oil
In a bowl, with 3/4 cup water, soak the bread and the oats. When they are soft, mash with a potato masher.
Put all the vegetables in the blender with the rest of the water and process till smooth. Incorporate this mixture into the bread
and oats, add the seasonings and mix well.
Heat a skillet or griddle barely "painted" with olive oil. Drop the mixture by large tablespoonfuls, spreading gently with the edge of the spoon
to your favorite size. Cook till firm on one side before flipping (about 10 minutes). Cook till golden brown on both sides.