Friday, June 13, 2014

Oat, Pea, Bean and Barley Veggie Patties

Oats, peas, beans and barley grow
Oats, peas, beans and barley grow
Do you or I or anyone know
How oats, peas, beans and barley grow

Funny how all those kids' songs get stuck in your head and refuse to leave.  I'd love to be like one of those parents who say, "Oh, my child doesn't listen to kids' music", but we do, especially in the car.  If I try to listen to "grown up music" my daughter complains until I put on something she likes.  Thankfully, when we're home, we can listen to anything without protest.

This song was stuck in my head while I pondered new dinner items.  Wouldn't it be fun to make an Oat, Pea, Bean and Barley Veggie Patty?

Pictured with a slice of swiss and some salad greens.

This veggie patty is one with recognizable ingredients, you can still see the ingredients in the finished patty rather than a big mush of stuff.  If you prefer a big mush of stuff, I bet blending the ingredients would work fine.

This make a big batch, perfect for serving a large crowd or stocking up your freezer for quick lunches.  The recipe can be halved easily if you prefer to skip the extra leftovers.

Oat, Pea, Bean and Barley Veggie Patties
Makes 16 patties

1 medium Onion, 8 ounces
2 Tablespoons Refined Coconut Oil
1 large Carrot, 3-4 ounces
1 small Fennel bulb or stalk of Celery, 2 ounces
1 cup Rolled Oats
2 cups cooked Barley
1 cup Peas, fresh or frozen*
1 cup Beans of choice, cooked or canned (Technically, I used purple hull peas, but Oat, Pea, Pea and Barley Veggie Patties does not sound very appetizing)
2 teaspoons Magic Mushroom Powder from Nom Nom Paleo (you won't regret having this spice blend in your pantry) or seasoning blend of choice
3 large Eggs

*If frozen, rinse under hot water before adding to the ingredients to remove any ice crystals.

Preheat oven to 400 and move racks to upper middle and lower middle positions.

1. Peel the onion and shred using a food processor or the large holes of a box grater.
2. Heat the oil over medium heat in a large dutch oven.  Add the onion and cook until translucent and beginning to brown, about 5 minutes.
3. Shred the carrot and fennel using your food processor or box grater.  Add to the dutch oven and continue to cook until tender, 3-4 minutes.
4. Add the uncooked oats and simmer for a few minutes (3-4) to let the oats soak up the veggie juice.

Veggies and Oats

5. Add the cooked barley, peas and beans and stir to combine.  Add your spices, taste and adjust seasoning as you prefer.

Everything mixed in.

6. Remove from heat and add your eggs, stir to combine well.
7. Line two baking sheets with a Silpat or parchment paper.  Use a 1/4 cup measure to dish out the patties leaving about two inches between each patty.  Use your hands to form into nice patty shape.  Continue with remaining batter.

Ready for the oven.

8. Bake for 20 minutes, flip patties, rotate trays and continue to bake for 10 minutes more, until patties are light golden brown.
Serve on buns or with a green salad.  Freeze extra on a baking sheet in a single layer, transfer to a freezer bag once frozen.  To cook straight from the freezer, preheat a skillet over medium low heat, add a bit of oil and pan fry patty for about 5 minutes on each side.  Enjoy!

Topped with pickled green tomatoes, swiss, green and spicy mustard.

On a hand-knotted whole wheat kaiser roll!  With dilly beans.

Shared at Clever Chicks Blog Hop.

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