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Oat veggie patties with a savoury pistachio creme - gluten-free and protein rich
I was looking for alternatives to a creamy sauce that wasn't based on cashews. I always like to innovate, so I researched and then came up with the pistachio creme. It's as easy a cashew based sauce, you just have to blend it for a bit longer. As they have less fat content than cashew nuts I added a bit or olive oil as well to enhance the flavour but you can also leave it out. This rich and flavourful pistachio creme really adds something special to these oat veggie patties.
The patties are quite high in protein without having to use any soy products or beans and lentils. I love all of the before mentioned but I also like variety, so I wanted to try something new. The cooked potatoes are an amazing binder and hold the patties together well. You can easily make them the day before and take them into work the next. They also freeze really well. You could make a batch beforehand, cook and then freeze. And whenever you get hungry either defrost in the microwave or in the oven.
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INGREDIENTS (8 patties, roughly 2-3 servings):
Oat patties ingredients:
- 1/2 finely chopped red onion
- 150g cooked salad potatoes
- 1 finely grated courgette (zucchini)
- 1 finely grated carrot
- 2 tsp marjoram
- 3/4 tsp salt
- 1 tsp minced garlic
- Pepper to taste
- 1 1/2 cup of rolled oats
Pistachio creme ingredients:
- 60g pistachios
- 1/2 cup of water
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1/2 tsp salt (or to taste - admittedly I added 3/4)
Cook 150g salad potatoes (or any variety of dense potatoes). Then finely grate 1 courgette (also called zucchini) and 1 carrot.
Finely chop 1/2 red onion (or any onion really).
Sauté the onion until softened (but not too brown).
Transfer the sautéed onion to a bowl together with the potatoes, courgette and carrot. Then add 2 tsp marjoram, 3/4 tsp salt, 1 tsp minced garlic, pepper to taste and 1 1/2 cups of rolled oats.
Mash everything together well with your hands until you get a sticky dough like consistency and then form round patties.
Add some oil to a pan and spread it evenly with a kitchen towel. Add the patties to the pan and cook until golden brown on both sides. Alternatively you can also bake them in the oven at 180C (360F) for about 15 min.
While they are cooking (or baking) make the pistachio creme. Add all pistachio creme ingredients into a smoothie blender and blend for about 1 minutes or until you get a smooth creme. I use a cheap Kenwood 2Go blender which has already lasted me for 9 years and it does an amazing job. If you have a weaker blender you might have to soak the pistachios first for at least two hours or even overnight.
Pour the pistachio creme over the oat veggie patties and serve with some fresh mixed salad. Enjoy!
And if you liked these then also check out my carrot, red pepper oat patties with cashew sour creme.
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