Wild rice and oat patties

Wild rice and oat patties


1 medium onion, peeled and chopped small
1 large carrot, shredded
2c sliced mushrooms
1/3c nutritional yeast 
1/4 tsp. black pepper
1/2 tsp. ancho chili powder
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. salt (optional)
1/2 cup oat flour (I just blended rolled oats into powder)
3 tablespoons tapioca starch 
1 1/2c cooked wild rice blend (wild rice with brown rice)
2 tablespoons water


Place the first three ingredients into a food processor.  Process until the pieces are very small and combined.  Add the remaining ingredients, and process on high for about a minute, scraping down the sides about half way through.
When you are done, you will have a very wet mixture.  Form each into patties, about a 1/4 cup each.  I used my large ice cream scoop.  Place on a parchment paper lined pan.  When you have 8 patties (aprox) place into the fridge for 1 hour.  
After an hour, place a nonstick pan over medium heat, and let heat up for about 2 minutes, you want a hot pan.  Place the patties on the pan (I used a flat top griddle, and was able to put all 8 on).  Allow to cook without bothering them.  You will know they are ready to flip, when they move easy.  I let them go for about 6 minutes on the first side and 6 on the second.  If you use a lower heat, cook 10 on each side.  Depending on how thick you make them, will determine the firmness in the middle.    Go thinner if you want them very firm.
Once they are done, eat right away, allow to cool and store in fridge, or freeze.  Once frozen, you can put them on a BBQ grill.  
Also great in a lettuce wrap or as a main with gravy over the top.


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