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.