Savory Mushroom Oat Cakes

mushroom oat cakes

Oats contain soluble fiber, which helps bind cholesterol. Eating a daily serving of oats, along with other high soluble fiber foods, can help to control cholesterol. Try this savory oat recipe for a change and variety.

Ingredients:                                                             

4 teaspoons olive oil, divided

¾ cup finely chopped onion

¾ lb. mushrooms, chopped

1 egg + 2 egg whites, beaten

1 cup loosely packed fresh basil, chopped

½ cup chopped pecans

½ cup oats

1 Tablespoon flour (whole wheat or almond flour work well)

2 Tablespoons ground flax seeds

1 teaspoon Mrs. Dash (or other favorite dried spices)

½ teaspoon salt

Preparation:

1. Heat 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add onion and sauté until softened, about 5 minutes. Add mushrooms and cook, stirring frequently, until tender, about 8 minutes. Remove from heat and set aside to cool for at least 10 minutes.

2. While the mushrooms are cooling, place the beaten eggs, basil, pecans, oats, flour and ground flax seeds in a large bowl and stir to combine. Let stand 10 minutes to allow oats to moisten. Add the cooled mushroom mixture and stir to combine.

3. Wipe down skillet with a paper towel and heat 2 teaspoons oil over medium heat. Using a ½-cup measure, carefully scoop a portion and mold into a ball. Place on skillet and gently flatten; Cook until golden on one side (about 3 minutes), then flip and cook an additional 3 minutes, flattening again when you flip the cake.  

4. Serve on a whole wheat hamburger bun with all the fixings or without a bun!

Makes 4 to 6 servings.                                   

Recipe modified from Meal Makeover Moms original recipe. www.mealmakeovermoms.com