Try this Savoury Oatmeal Cakes recipe, or contribute your own.
- ground black pepper to taste
- 1 small garlic clove
- 3 cups broccoli cut into large pieces*
- 2 large carrots cut into large pieces
- 1 medium onion cut into large pieces
- 4 eggs, large
- 1 tsp himalayan pink salt
- 2 cups rolled or quick oats (use certified gluten free if
- 4 tbsp coconut or avocado oil divided
- 1/4 cup greek yogurt plain
- 1 tbsp mayo organic
- Carbohydrate 1.64461 g
- Cholesterol 0.153125 mg
- Fat 0.03204125 g
- Fiber 0.0894999971389771 g
- Protein 0.640453125 g
- Saturated Fat 0.01253125 g
- Serving Size 1 1 recipe (567g)
- Sodium 215748.96425313 mg
- Sugar 1.55511000286102 g
- Trans Fat 0.005435625 g
- Calories 9 calories
Step-by-step
- In a food processor, add broccoli, carrots, onion, garlic and process until finely chopped, pausing and scraping the walls if necessary. Alternatively you could use grater.
- Using your hands, squeeze liquid from vegetables and transfer to a medium bowl. Add eggs, salt and pepper; mix to combine. Add oats and mix well.
- Preheat large skillet on medium heat and swirl 2 tbsp of oil to coat. Scoop the mixture with large ice cream scoop, press gently to pack and form a cake with your hands. Place on a skillet and cook for 4 - 6 minutes or until golden brown. Flip carefully and cook for another 4-5 minutes. Repeat this step with remaining mixture using remaining 2 tbsp of oil.
- Serve hot.
Most home cooks ruin vegetable patties by leaving excess moisture trapped inside the raw produce. Broccoli and onions release significant water upon heat exposure, destroying structural integrity. Squeezing the finely processed vegetables by hand before mixing removes this surplus liquid. Without this crucial dehydration step, the mixture fails to bind and crumbles entirely during the flip.
Rolled oats absorb moisture differently than quick-cooking varieties. Standard rolled oats require adequate resting time in the egg mixture to soften properly. Allow the batter to sit for ten minutes before forming patties. This hydration window ensures the grains soften uniformly, preventing a chalky texture in the finished crust.
Batch cooking these cakes requires specific storage protocols. Freeze the cooked patties on a lined sheet pan for two hours before transferring them to a sealed container. Reheat frozen cakes directly in a skillet preheated to medium-low heat for four minutes per side, restoring crisp exterior edges without drying out the interior.
Fresh vegetables provide superior crunch and clean aromatics compared to frozen alternatives. Using frozen broccoli florets introduces excess water content that demands extra pressing through cheesecloth. Stick to fresh roots and brassicas for optimal density.
