Very lovely vegan patty option for you: Potato and Oat patties with green onion, melted vegan cheese, tomato and mushrooms. They smell really good and taste equally good too! One of my fave recipes that I don’t get around to making too often. Now, this recipe originally came from a Bodyrock.tv post, but I changed some of the ingredients and veganized it. I like to serve these with a big salad. Last night, I also served them with some kale pakoras.
- 2 large potatoes
- 1 flax egg (1 tbs flax meal mixed with 2 tbs warm water)
- gluten-free rolled oats (about 3 handfuls)
- 2-3 green onions, chopped into small pieces.
- salt, pepper, ground nutmeg (to taste)
- ½ tsp garlic powder
- 2-3 tbs nutritional yeast
- 2-3 tomatoes, sliced
- 4-5 mushrooms, sliced
- meltable vegan cheese (I used shredded vegan cheese by Daiya – Tastes so good when it is melted!)
- Place the unpeeled whole potatoes n a pot of boiling water and cook them until a fork can go through them relatively easily, but still firm., They will be harder to grate if they are too soft. They will also continue to cook a bit once they are taken out of the water. Leave them to cool as they will be much too hot to handle.
- Prepare the flax egg and leave it for about 10 minutes. You can also chop up the green onions whilst you are waiting for the potatoes to cool.
- Once the potatoes have cooled to where you can hold them, peel off the skin and get out a large bowl and grate them with with smallest holes of your grater. (Careful that the potato doesn’t suddenly crumble and your hand slides…graters can be nasty. :|) After grating, add in the rolled oats, salt, pepper, nutmeg, garlic powder, nutritional yeast and the green onion (save some of the green part of the onion for garnishing later). Lastly, add in the flax egg mixture and combine well with a wooden spoon or spatula.
5. Heat up a non-stick skillet to medium-low heat using no oil. Place the potato oat patties on the skillet and cook on either side for a few minutes, or until they are browned. Because you are not using any oil, keep a close eye on your patties so that they don’t burn.
6. Whilst they are cooking, you can slice up the tomato and mushrooms and get out your vegan cheese. I used Daiya, which I find to be the best since it melts so well and tastes delicious. At this point, you can either saute up the tomato and mushrooms with a bit of oil in another skillet or add them directly to the top of the patties without sautéing, along with the cheese and leftover greens from the green onions. I decided to also put some slices of avocado on top of some of them.
7. To get the cheese to melt you can pop the patties in the oven for a few minutes at around 400F until the cheese melts, or put them in the microwave, if you are someone who isn’t opposed to microwaves. I just let them on the skillet for a while and omitted the oven stage.
And then they are done! I froze a few of them, since I assume they’ll freeze relatively well. I also served them with some unsweetened apple sauce…went so well with them!