Oat and vegetable patties
Ingredients
Method
- Grate the courgette, salt it lightly and leave it in a colander for 10 minutes. Squeeze it hard in a tea towel to remove the water.
- Peel and grate the carrots. Finely chop the onion.
- In a large bowl, mix the vegetables, oats, eggs, cheese, spices, salt and pepper.
- Leave to rest for 10 minutes so the oats can swell.
- Heat the oil in a frying pan over a medium heat. Drop in spoonfuls of the mixture and flatten them into patties 1 cm thick.
- Cook for 3 to 4 minutes on each side, until nicely golden. Drain on kitchen paper and serve.
Notes
Crispy on the outside and soft in the middle, these oat and vegetable patties are the perfect recipe for getting the whole family to eat their veg. Carrot, courgette, onion, a little cheese, eggs and oats: that is all you need to make golden patties, ready in 45 minutes. Here is our recipe, our tips for making sure they hold together in the pan and plenty of ideas for varying them.
Why put oats in vegetable patties?
Oats are usually associated with breakfast, as porridge or muesli. Yet they are also very useful in savoury cooking. In these patties they act as a binder, instead of flour or breadcrumbs: they absorb moisture from the vegetables, swell and give the mixture structure.
They also bring a pleasant, slightly rustic texture and a mild, nutty grain flavour that goes with any vegetable. Nutritionally, oats are a wholegrain cereal, rich in fibre, notably beta-glucans, soluble fibres that help you feel full. That is why these patties are so satisfying, even as a vegetarian main.
Fine or jumbo oats?
Both work. Fine oats (also sold as quick or porridge oats) make smoother, more even patties that hold together very well. Jumbo oats give more chew and a rustic look. If you only have jumbo oats, you can blitz half of them for a few seconds to get an in-between texture.
The secret: squeeze out the vegetables
This is the most important step in the recipe. Grated vegetables, and courgette in particular, contain a lot of water. If you don’t get rid of it, the mixture will be too wet, and the patties will fall apart in the pan and won’t brown.
The method: grate the courgette, salt it lightly, leave it in a colander for 10 minutes, then squeeze it hard between your hands or in a clean tea towel. You will be surprised by how much water comes out. Carrot releases less water and doesn’t need this treatment.
Let the mixture rest
Once all the ingredients are mixed together, leave the mixture to rest for 10 minutes. This gives the oats time to absorb the moisture and swell. The mixture firms up, and the patties will be much easier to shape and flip.
If the mixture still seems too wet, add an extra tablespoon of oats. If it is too dry, add a splash of milk or a beaten egg.
Pan-fried or oven-baked oat and vegetable patties?
In a frying pan
This is the quickest and most indulgent method. Heat a thin layer of oil in a frying pan over a medium heat. Drop in a heaped tablespoon of mixture, flatten it with the back of the spoon into a patty about 1 centimetre thick, and cook for 3 to 4 minutes on each side. Only turn them once they are nicely golden and come away from the pan easily.
In the oven
For a lighter version, place the patties on a baking tray lined with baking paper, brush them with a little oil and bake for 20 to 25 minutes at 200°C (180°C fan), turning them halfway through. They will be a little less crispy, but just as tasty.
Our spicy touch
We add half a teaspoon of cumin and half a teaspoon of turmeric to the mixture. Cumin gives a gentle Middle Eastern note, and turmeric a lovely golden colour. With a grind of black pepper, the trio is perfect. If you would like to know more about the golden spice, read our article on the history of turmeric.
What to serve with the patties
- A yoghurt sauce: Greek yoghurt, lemon, garlic, mint or chives. The ideal match.
- A green salad, well dressed, for a light meal.
- A fried egg, placed right on top of the patty.
- Hummus or a pesto, such as our pumpkin seed pesto.
- As a veggie burger, in a bun with lettuce, tomato and cheese. For a thicker burger, try our kidney bean and oat veggie burger.
- As nibbles, made into mini patties with a dipping sauce.
Variations
Spinach and feta patties
Replace the courgette with 150 grams of baby spinach, wilted in a pan and squeezed well, and the grated cheese with crumbled feta.
Sweet potato patties
Replace the carrot with grated sweet potato, and add a little smoked paprika.
Fridge-clearing patties
Sliced leek, grated cabbage, peas, sweetcorn, leftover cooked vegetables: almost any vegetable works, as long as it is well drained.
Egg-free patties
Replace each egg with a tablespoon of ground flaxseed mixed with three tablespoons of water and left to stand for 10 minutes.
Gluten-free patties
Strictly speaking, oats don’t contain gluten, but they are often contaminated with wheat when grown or processed. If you are intolerant or coeliac, choose certified gluten-free oats.
Storage
The patties keep for 3 days in the fridge in an airtight container. Reheat them for a few minutes in a frying pan or in the oven to crisp them up again. They also freeze very well once cooked, for 2 to 3 months: separate them with baking paper and reheat them straight from frozen in the oven, without defrosting.
An ideal recipe for clearing out the fridge
These patties come into their own at the end of the week, when there is a bit of courgette left over, a slightly soft carrot or an end of cheese. Almost anything can go in. They are also great for batch cooking: make a big quantity on Sunday, keep some in the fridge for weekday meals and freeze the rest. You will always have a quick, balanced vegetarian dish to hand.
Frequently asked questions
Why do my patties fall apart when cooking?
The mixture is probably too wet, or the pan not hot enough. Squeeze the vegetables more thoroughly, add a few more oats, and wait until the patty is well browned before turning it.
Can I make the mixture ahead?
Yes, up to the day before. It will even be firmer and easier to work with. Keep it in the fridge, well covered.
Do children like these patties?
Very much so. It is an ideal way to get them to eat vegetables, in a form they happily pick up with their fingers.
