In the realm of wholesome, delicious meals, these Savory Mediterranean Oat Cakes stand out as a perfect blend of nutrition, taste, and culinary creativity. Imagine a dish that transforms humble oats into golden, crispy patties bursting with Mediterranean flavors, topped with a refreshing herb-infused yogurt sauce.
Ingredients
For the Oat Cakes
- 1 cup rolled oats
- 1 medium red bell pepper, finely diced
- 1 small zucchini, grated and excess moisture squeezed out
- 2 eggs, lightly beaten
- 3 tablespoons Greek yogurt
- 1 teaspoon sea salt
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 1 teaspoon smoked paprika
- 2 cloves garlic, minced
- 60ml (1/4 cup) vegetable broth
- 2 tablespoons olive oil for cooking
- 40g (1.4 oz) crumbled feta cheese (optional)
For the Herb-Infused Yogurt Topping
- 1/2 cup Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 small cucumber, finely diced
- Pinch of salt and black pepper
Cooking Instructions
- Prepare the Oats: Combine rolled oats with 30ml of vegetable broth and let sit for 10 minutes to soften.
- Mix the Ingredients: Add bell pepper, zucchini, eggs, yogurt, salt, oregano, smoked paprika, and garlic to the soaked oats. Mix thoroughly.
- Adjust Consistency: If the mixture is too dry, gradually add the remaining 30ml of vegetable broth until you achieve a thick, scoopable consistency.
- Cook the Oat Cakes:
- Heat olive oil in a non-stick skillet over medium heat
- Use a 1/4 cup measure to scoop portions into the pan
- Flatten slightly to form 1/2 inch thick patties
- Cook 3-4 minutes per side until golden brown
- Optional: Sprinkle feta cheese on top during the last minute of cooking
- Prepare the Yogurt Topping: Combine all yogurt topping ingredients in a small bowl.
- Serve: Top warm oat cakes with a dollop of herb-infused yogurt mixture.
Nutritional Information
- Servings: 4-5 oat cakes
- Calories per serving: Approximately 250
- Protein: 12g
- Carbohydrates: 25g
- Fat: 12g
- Fiber: 4g
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Cooking Tips and Tricks
- Squeeze out excess moisture from zucchini to prevent soggy oat cakes
- Use a non-stick skillet for easy flipping and minimal oil
- Let the oat mixture rest to allow oats to absorb liquid
- Cook on medium heat to achieve a crispy exterior and cooked interior
Variations and Substitutions
- Use quinoa or bulgur instead of oats
- Replace vegetable broth with water or plant-based milk
- Swap feta for nutritional yeast for a vegan option
- Add different herbs like parsley or basil
- Use gluten-free oats for a gluten-free version
Frequently Asked Questions
Q: Can I make these oat cakes ahead of time? A: Yes, they can be refrigerated for up to 3 days and reheated in a toaster oven or skillet.
Q: Are these oat cakes suitable for meal prep? A: Absolutely! They’re perfect for preparing in advance and enjoying throughout the week.
Q: Can I freeze these oat cakes? A: Yes, freeze between parchment paper layers for up to 1 month. Thaw and reheat before serving.
Q: Are these oat cakes vegetarian? A: Yes, they are vegetarian. Omit feta for a vegan version.
Q: What can I serve with these oat cakes? A: They pair well with a fresh salad, roasted vegetables, or as a breakfast dish.
Storage and Make-Ahead Tips
- Refrigerate in an airtight container for up to 3 days
- Reheat in a skillet or toaster oven to maintain crispiness
- Can be frozen for up to 1 month
- Store yogurt topping separately to maintain freshness
Enjoy these delightful Savory Mediterranean Oat Cakes – a nutritious, flavorful meal that brings the taste of the Mediterranean to your table!
