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Pinhead oats, spinach, bacon and cheese
breakfast cakes, serves 4
Recipe by Angie Milne of The Wee Larder. This recipe is perfect for a weekend brunch served with extra crispy bacon,
eggs or on their own. They are hearty little breakfast cakes and two is usually enough per person.
www.angiemilne.com
Ingredients
• 200g Hamlyns Pinhead Oatmeal
• 720ml water
• ½ tsp salt
• 6 slices of smoked bacon
• 60g fresh spinach
• 1 small onion, chopped
• 2 cloves of garlic, chopped
• 2 eggs
• 40g plain flour
• 60g grated cheddar
• Salt and pepper
• A bit of butter
Method
1. Add the pinhead oatmeal, water
and salt to a small pan and bring
to a simmer. Cook for 25 - 30
minutes. Drain any excess water
from the pinhead through a sieve.
2. Put the drained oatmeal into a
medium sized mixing bowl and
spread around and up the bowl to
allow it to cool properly.
3. Cook the bacon slices in a frying
pan with a little butter or oil
until well done. Remove from the
pan to cool before cutting into
small pieces.
4. Add the spinach to the pan and
cook down. Set aside.
5. Add the onion and garlic to the
pan and cook for 5 minutes.
6. Add the chopped bacon, spinach,
onion and garlic to the bowl with
the pinhead. Mix through well.
7. Add the eggs, flour, cheese and
salt and pepper to the bowl and
mix through well.
8. Use your hands to shape the
mixture into 8 - 10 balls and add
some butter to a frying pan on a
medium heat.
9. Press the balls down a little and
cook on each side for 4 to 5
minutes. Be careful when flipping
them over. They should be nice
and golden and firm to touch
when cooked.
Note - the mixture should hold
together well and easily shape into
a ball. If it's too loose, add in a
little more flour before you roll it
into balls.
www.hamlynsoats.co.uk/recipes