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Oatmeal Patties for Meatless Monday

Family Friendly Plant-Based Recipes

oatmeal patties

When Ridzoman was a kid his mom always made oatmeal patties. Apparently they were a favorite among the whole family and at the church potluck.  But when we chose a vegan lifestyle those oatmeal patties with eggs and smothered in cream of mushroom soup were not an option.

However I am always up for a challenge in the kitchen and decided to try to replace the eggs with flax eggs…and it worked!  I tweaked the recipe a little more to perfection and, as they say, the rest is history. Now we can have amazing oatmeal patties that are delicious and cholesterol free.

New Oatmeal Patties

  • 1½ cup water
  • 1/3 cup ground flax seeds
  • 1 medium onion, cut into large pieces
  • ½ cup walnuts, lightly toasted
  • 3 cups quick-cooking oats
  • 3 tablespoons beef style seasoning
  • 1½ tablespoons Chicken Style Seasoning
  • ½ teaspoon salt
  • 1 package (8 ounces) baby portabella mushrooms, chopped (optional)
  • 2 to 4 tablespoons oil, as needed

1. Mix water and flax seeds together in a small bowl; set aside.

2. Combine onion and walnuts in a food processor; pulse until minced.

3. Add remaining ingredients, except mushrooms, to food processor; pulse until combined.

4. Add mushrooms to food processor; pulse until finely chopped.

5. Form mixture into patties using a ¼-cup measuring cup.

6. Heat a large skillet over medium; add enough oil to make a thin layer over the surface of the skillet. Add patties to skillet; cook until golden brown on both sides, about 10 minutes total.

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