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When I first made these many years ago.....I had my husband stay away from the kitchen. When time to taste, asked him to guess what they were made of and he guessed chicken. Used to do that in my classes also. Most didn't guess it was oatmeal because the texture is similar to meat, especially as the patties cool. Often I'll make a double batch.
"Chicken-Fried" Dinner Patties
These tasty meatless dinner patties have been a popular sample at my seminars/classes for many years now. Try them soon! They are healthy and very easy on the budget. You could round out this meal with mashed potatoes, cream gravy (or make gravy from extra sauce used for the patties), vegetable such as broccoli, or carrots, or green beans. Also perhaps whole wheat dinner rolls. **Make your own white sauce or you can use cream of mushroom soup if wish, but making your own saves money! When using the canned cream of mushroom soup: add half a can or so water or milk to dilute it before spooning on the patties for the simmer stage (if using a full can of soup diluted as suggested, there will be sauce left to use as gravy).
Patties:
3/4 c. quick oatmeal
1/2 c. finely chopped onion
(or reconstituted dried chopped onion...if using this, add 1/4 tsp. granulated onion)
2 large eggs
(or 4 T. dried whole egg powder + 6 T. water. In this case, mix the egg powder and water together, let it sit a few minutes)
2 to 3 tsp. Montreal steak seasoning
scant 1/2 tsp. ground sage
3 T. oil for cooking (may need more)
Mix the quick oats, onions, eggs, seasonings. In large fry pan or skillet: heat oil on medium high. Using an ice cream scoop or large spoon: put in hot oil, smooth mixture with back of scoop/spoon to the size of a medium hamburger patty. Brown well on both sides, turning only once. Patties will be lightweight at this point. Turn heat to lowest simmer. Spoon white sauce over patties, carefully turn and spoon on remaining white sauce. Cover, let simmer on lowest heat for 20 minutes or longer, until patties have absorbed most of the sauce. Remove from pan carefully, the patties are tender at this point after absorbing the sauce, but will firm up as they cool. Makes about 6 patties.
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**Recipe for my easy "white sauce in a jar" is included in this Oats section for your convenience in case wanting to use it for this dinner pattie recipe. For simmering the patties: you may want to add more water to the white sauce before cooking it, for a thinner consistency if needed, just as you would thin the canned cream soup.
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