Meat is expensive. Can’t deny that. Organic meat costs even more. So, I find my ways to save money on meat in 2 Ukrainian ways:
- Back doors – just like with Chernobyl train tickets I got my ways to get free organic meat. My mom supplies us with venison her and her husband hunt in the prairies.
- I turn cheap ingredients like veggies and grains into large volume soups and filling fritters, burgers and cakes.
Yesterday it was vegetarian oatmeal patties. What happened yesterday anyways?!
By noon, I found myself pulling on a skort and a tank top, shutting all blinds and curtains, and sweating in a kitchen making these meatless oatmeal patties. I also found my last summer’s clothes is a teeny weeny bit too tight so I am heading in a right direction with no wine and added sugar. Oh my, this fat. I hate it. Why does it keep sticking to us?! I Wish we could eat anything anytime and not work out. Honestly.
Anyways, it is so hot in Vancouver. I am already dying and it is only April 19th! It was +32 C yesterday! What on Earth is that?! Is it that hot where you live or are you covered in snow? Our climate is going bananas for sure.
My grandma can take a total credit for these vegetarian oatmeal patties. She always made 3 meals from a whole chicken and various fritters with literally nothing. Poor people’s food. Rolled oats are a perfect candidate to soak up flavours of vegetables and seasonings making budget friendly and filling dinner. Carrots and broccoli also add fun colours to the cakes. I fried the cakes in a generous amount of healthy avocado oil to make them brown and crispy. Healthy fats keep you satisfied longer and actually promote weight loss in contrary to old low fat beliefs.
My oldest boys couldn’t get enough of these vegetarian oatmeal patties! I also mixed Greek yogurt with avocado mayo in 1:4 ratio for dipping. Optional but very good. These would be great for upcoming Mother’s Day. If you cook. I honestly do not cook for myself on my holiday. What kind of idea is that?!
- 3 cups broccoli, cut into large pieces*
- 2 large carrots, cut into large pieces
- 1 medium onion, cut into large pieces
- 1 small garlic clove
- 4 eggs, large
- 1 tsp himalayan pink salt
- Ground black pepper, to taste
- 2 cups rolled or quick oats (use certified gluten free if necessary)
- 4 tbsp coconut or avocado oil, divided
- 1/4 cup Greek yogurt, plain
- 1 tbsp mayo, organic
- In a food processor, add broccoli, carrots, onion, garlic and process until finely chopped, pausing and scraping the walls if necessary. Alternatively you could use grater.
- Using your hands, squeeze liquid from vegetables and transfer to a medium bowl. Add eggs, salt and pepper; mix to combine. Add oats and mix well.
- Preheat large skillet on medium heat and swirl 2 tbsp of oil to coat. Scoop the mixture with large ice cream scoop, press gently to pack and form a cake with your hands. Place on a skillet and cook for 4 - 6 minutes or until golden brown. Flip carefully and cook for another 4-5 minutes. Repeat this step with remaining mixture using remaining 2 tbsp of oil. Serve hot.
*Firm green vegetables like asparagus and green beans would work too.
Servings Per Recipe: 11
Amount Per Serving = 1 cake:
Total Fat: 7.9 g
Cholesterol: 78.2 mg
Sodium: 252.0 mg
Total Carbs: 13.4 g
Dietary Fiber: 2.6 g
Protein: 4.9 g
WW Points+: 3