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Cast-iron skillet of browned walnut oat patties simmered in golden onion gravy with soft sliced onions and chopped parsley, a spoon lifting one patty, with mashed potatoes, walnuts and rolled oats behind it

Walnut Oat Patties with Onion Gravy

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Old-fashioned oatmeal patties made with rolled oats, walnuts, onion and sage, pan-browned and then simmered in a savory golden onion gravy until tender. A thrifty vegetarian comfort-food dinner straight from the church potluck table.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the patties
  • 3 large eggs
  • 1/3 cup milk
  • 1 tablespoon soy sauce
  • 1 1/2 cups old-fashioned rolled oats
  • 3/4 cup walnuts finely chopped
  • 1 small yellow onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon dried sage
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons vegetable oil for frying
For the onion gravy
  • 2 tablespoons butter
  • 1 medium yellow onion thinly sliced
  • 3 tablespoons all-purpose flour
  • 2 1/2 cups vegetable broth
  • 1 tablespoon soy sauce
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • chopped fresh parsley for serving

Method
 

  1. In a large bowl, beat the eggs with the milk and 1 tablespoon of soy sauce. Stir in the oats, walnuts, diced onion, garlic, sage, thyme, salt and pepper. Let the mixture stand for 10 minutes so the oats absorb the liquid. It should hold together when pressed.
  2. Heat 1 tablespoon of the oil in a large, deep skillet over medium heat. Scoop the mixture into the pan by 1/3 cupfuls and flatten each into a patty about 1/2 inch thick. Cook 4 at a time for 3 to 4 minutes per side, until well browned. Move them to a plate and repeat with the rest of the oil and mixture. You should have about 8 patties.
  3. For the gravy, melt the butter in the same skillet over medium heat. Add the sliced onion and a pinch of salt and cook for 8 to 10 minutes, stirring often, until soft and golden.
  4. Sprinkle the flour over the onions and stir for 1 minute. Slowly whisk in the broth, then add the remaining tablespoon of soy sauce, the thyme and the pepper. Simmer for 3 to 4 minutes, until lightly thickened.
  5. Nestle the patties into the gravy and spoon some over the tops. Cover, turn the heat to low and simmer for 10 minutes, until the patties are heated through and have soaked up some of the gravy.
  6. Sprinkle with parsley and serve hot, with extra gravy spooned over.

Notes

Potluck version: Arrange the browned patties in a 9x13-inch baking dish, pour the gravy over them, cover with foil and bake at 350°F for 25 to 30 minutes. They hold well in a warm oven.
About the oats: Old-fashioned rolled oats give the best texture. Quick oats also work and make a softer patty. Steel-cut oats will not work here.
Chop the walnuts fine: Small pieces, about the size of the oats, help the patties hold together. A few pulses in a food processor does it.
Gluten-free: Use certified gluten-free oats and tamari, and thicken the gravy with 1 1/2 tablespoons of cornstarch stirred into a little cold water instead of the flour.
Make ahead: Browned patties (without gravy) freeze well for up to 2 months. Thaw, then simmer in freshly made gravy. Leftovers keep in the refrigerator for up to 4 days.

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