Peel onions, quarter, and cut into narrow strips. Grate cheese. Put onions and cheese in a large enough bowl. Add oatmeal, flour, eggs, salt and pepper. Mix everything together. Heat a little oil in a frying pan. Fry 16 small pancakes (10-12 cm) one after the other for 2 minutes on each side over medium heat until golden. Keep warm.
Stir sour cream until smooth and season with a little salt. To serve, spread a tablespoon of sour cream on each pancake shape and sprinkle with pepper.
While the pancakes are baking, for the lettuce, clean and shred the chief lettuce. Rinse the individual leaves and drain well. Mix oil, herb vinegar, salt and pepper. Rinse the parsley, drain, chop finely and stir into the salad dressing. Pour the sauce over the lettuce and mix everything together. Serve with the onion cakes.
Our tip: It is best to use fresh herbs for a particularly good flavor!
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