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Lean cutlets with sweet potato mushrooms on oat flakes

Meatless Oat Patties with Mushrooms and Sweet Potato

Here's the fun part: anyone who doesn't know what's in them will never guess these patties are meat-free. Oat-and-mushroom patties are delicious and budget-friendly! I serve them both hot and cold.

Marina

Recipe author

Lean cutlets with sweet potato mushrooms on oat flakes

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Composition / ingredients

Servings:

Rolled oats

200

Sweet potato

200

Oyster mushrooms

150

Onion

Garlic

Salt

Pepper

Vegetable oil

Water

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 4 g

Fats 22 % 7 g

Carbohydrates 66 % 21 g

143 kcal

GI: 10 / 90 / 0

Cooking method

Step 1:

Gather your ingredients.
Step 2:

Pour boiling water over the rolled oats, cover, and let them swell for 15–20 minutes.
Step 3:

Cut the mushrooms into small cubes. Put them in a dry skillet and cook until the moisture evaporates, then transfer to a plate.
Step 4:

Peel the sweet potato and grate it on the coarse side of a grater.
Step 5:

Peel the onion and garlic, chop them coarsely, and blitz them to a smooth paste in a food processor.
Step 6:

Add the mushrooms to the softened oats, along with the grated sweet potato and the onion-garlic paste.
Step 7:

Season to taste and stir until well combined.
Step 8:

Wet your hands, scoop up the mixture with a tablespoon, and shape it into a patty.
Step 9:

Pour vegetable oil into a skillet, heat it well, and add the patties.
Step 10:

Fry over medium heat until golden brown on both sides. Set the patties on a paper-towel-lined plate to blot excess oil.
Step 11:

Plate the patties and top with sour cream, homemade adjika (a spicy pepper-and-garlic sauce), or ketchup, then sprinkle with fresh herbs. Enjoy!

These meatless oat patties taste a lot like meat, so don't save them just for meat-free days. I love how well they pair with a fresh vegetable salad, mashed potatoes, or grains. They also make a great sandwich — dark bread, a lettuce leaf, a slice of cucumber, and a mushroom patty for a real veggie burger that even meat-eaters will appreciate. At first it might seem tricky to make eggless mushroom patties hold together, but the trick is simple: bind the mushroom (or other vegetable) base with a starch — buckwheat, rice, rolled oats, semolina, or mashed potato — so the patties keep their shape. I like oats because they're neutral in flavor and give the patties a soft, tender texture. Any mushrooms work here. Button and oyster mushrooms are the easiest to find and impossible to get wrong. If you have access to wild mushrooms (and know your varieties!), even better — porcini make especially tasty patties, as do milk caps, chanterelles, slippery jacks, and honey mushrooms. Every kind of "forest meat" brings its own flavor, so there's plenty of room to experiment.