Oatmeal Croquettes

  • Servings: 12
  • Time: 1/2 hr working 1 hr waiting time
  • Difficulty: EASY
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Full disclosure, this is the oat burger recipe (link below). I just decided to form them into a different shape and dip them in vegan cashew tarter sauce. Oh boy was it tasty! Same recipe, different look. Amazing flavor. Side note, as I ate these I thought to myself 'These would have tasted better fried.' I probably will never try them that way, but if you are serious about your croquettes and aren't worried about your health too much. A treat is a treat. Don't forget to also make some cashew tartar sauce (recipe below)!

Recipe adopted from: My Oat Burger recipe  which uses the same recipe in Shepherd’s Pie

Cashew Tartar Sauce

Oatmeal Croquettes Ingredients

  • 2 c water
  • 1/4 c braggs liquid aminos (or low sodium soy sauce)
  • 3 tbsp walnuts (or other nut meal or 2 tbsp olive oil)
  • 2 tbsp honey
  • 1/2 tbsp garlic powder
  • 1/2 tbsp onion powder
  • 1/2 tbsp oregano
  • 1 tsp cumin
  • 1/3 c onion, chopped
  • 1/3 c celery, chopped
  • 1 1/4 c beans (pre-cooked or from a can)
  • 2 1/2 c old fashioned rolled oats
  • 1/2-3/4 c quick oats

Directions

  1. Wash and chop onion and celery into tiny pieces.
  2. In a food processor, blender, or coffee grinder blend walnuts into a meal (don’t over blend or it will turn into walnut butter.
  3. In a large pot bring to boil water, liquid aminos, walnut meal (or olive oil), honey, garlic powder, onion powder, oregano, cumin, and onion and celery pieces.
  4. When the water and spices are boiling add beans and 2 1/2 cups old fashioned rolled oats. Cook for 5 minutes stirring occasionally.
  5. After 5 minutes add the quick oats 1/4 cup at a time and stir until all the extra liquid has been absorbed. Remove from burner and let cool for a few minutes.
  6. Preheat oven to 350 degrees F.
  7. Lightly spray two large cookie sheets with oil (or use a silpat).
  8. Roll dough into a golf ball sized croquette and set in pan. Repeat until you’ve used up all the dough.
  9. Bake for 60 minutes flipping pans half way.
  10. Serve immediately with cashew tartar sauce or store in the freezer. Enjoy!

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