I used:
300g of oatflakes, 1 really big chopped onion, almost ½ l soy-and-rice milk, a veg substitution that could replace 3 eggs ( I don't know what you've got in your respective country), a pinch of salt (in my case fair-trade Inca salt from Peru), 2 ½ big spoons of rice bran and lots of chili powder at gusto (in my case an Indian Vindaloo flavour).
I mixed all the ingredients and let them soak for 10 Minutes. Then, I greased a pan with olive oil, tuned the hotplate on medium temperature and put spoonfuls of the mix into the pan. I tried to flatten the dough a little bit with the spoon and baked the fritters rather slowly so that the dough would hold together on turning the fritters over. It was really a little tricky, and we had to be patient, but it worked! And the taste was good: first the onion and the chili a moment later.
300g of oatflakes, 1 really big chopped onion, almost ½ l soy-and-rice milk, a veg substitution that could replace 3 eggs ( I don't know what you've got in your respective country), a pinch of salt (in my case fair-trade Inca salt from Peru), 2 ½ big spoons of rice bran and lots of chili powder at gusto (in my case an Indian Vindaloo flavour).
I mixed all the ingredients and let them soak for 10 Minutes. Then, I greased a pan with olive oil, tuned the hotplate on medium temperature and put spoonfuls of the mix into the pan. I tried to flatten the dough a little bit with the spoon and baked the fritters rather slowly so that the dough would hold together on turning the fritters over. It was really a little tricky, and we had to be patient, but it worked! And the taste was good: first the onion and the chili a moment later.
Now, you might ask for a picture, but I'm sorry... my hubby and me were too hungry and too greedy... And even my absolutely insatiable and always hungry sweetheart is full now. Mission accomplished! :-)