Savory Sauteéd Oat Cakes

Recipe: Savory Sauteéd Oat Cakes

Makes : 4 servings (16 oat cakes) | Appetizers/Snacks , Main Dishes Vegetarian
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Mix together an easy sauce for the oat cakes using 5 tablespoons sour cream, 2 teaspoons (or more) drained prepared horseradish, and 1/4 teaspoon of salt. A quick sauté of greens, such as spinach, chard, or collards with a bit of garlic and olive oil makes the perfect side dish. If you have gluten-free buns, this would even make a great veggie burger, topped with sliced fresh avocado.

Ingredients

  • 1 3/4 cups milk
  • 1 3/4 cups gluten-free old-fashioned oats
  • 4 tablespoons olive oil, more if needed (divided)
  • 1 onion, finely chopped
  • 1 carrot, finely chopped
  • 1/4 cup cashews, chopped
  • 1 cup chopped fresh parsley
  • 2 eggs, beaten to mix
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Instructions

  • In a medium saucepan, bring the milk to a simmer. Stir in the oats and remove the pan from the heat. Cover the pan and let the oats stand until the milk is absorbed, 10 to 15 minutes. Stir the oats and drain off any extra liquid that remains after 15 minutes.
  • While the oats are soaking, heat 2 tablespoons of the oil in a large nonstick frying pan over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the carrot and cashews and cook, stirring occasionally, until the carrot is tender, about 5 minutes longer. Remove from the heat.
  • In a large bowl, mix the parsley, eggs, salt, and pepper with the soaked oats and the onion mixture. Stir until well combined. Wipe out the frying pan and then heat 1 tablespoon of the oil over moderate heat. Using a 1/4-cup measure, scoop mounds of the oat mixture into the pan and flatten with a spatula. (The batter is sticky, so it's easier to form the cakes right in the pan than by hand.) Fry in batches, adding oil as needed, until golden, about 3 minutes per side. Keep warm in a 200° oven on a baking sheet lined with paper towels.
  • *Note: This recipe is from Food & Wine's "Quick From Scratch: Vegetable Main Dishes" book. It is adapted slightly, though the original spirit is intended. While I usually only present my new, original recipes here, I did work on recipe development for this book and thought this was a hidden gem that deserved to be shared.

3 Comments

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  1. Angie Halten says:

    This would be a great alternative to a side dish of potatoes or rice. Looking forward to trying it!

  2. Becky says:

    Laura, these oat cakes are incredible! I’m going to make them for the 2nd time tonight. Hope you and your family are doing well.

  3. Sara M says:

    Stumbled upon your recipe googling “savory oat cakes.”
    I liked the use of veggies, oats, and nuts to make reasonably nutritious, savory snack.

    I generally use recipes as jumping off points to get an understanding of ratios. I used a mirepoix of onions, celery, green peppers, and carrots. I added a bit of cauliflower rice for extra veggie fun. No cashews on hand, but I had pistachios. I added a scant handful of chia seeds for extra crunch. No parsley so I omitted that.

    All in all, this is a tasty and more nutritious alternative to when I’m craving veggie fritters. Yum!!!

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