10 minutes
23 minutes
- In a coffee grinder, grind 1/4-cup oats for 20 seconds or until it resembles flour. Sprinkle 1-tablespoon oat flour on wax paper lined work surface and save another 1-tablespoon oat flour for sprinkling on top of patties; set aside. Reserve the remaining oat flour for mixing into patty mixture. In a 4-quart or larger saucepan, bring remaining steel cut oats, garlic, water, sweet potatoes, and salt to a boil. Cover and cook on medium high, for 9 minutes. Uncover, adjust heat to high, add black beans, cumin, and red pepper, stir constantly and cook 3-4 minutes or until oats have absorbed water. Pour hot porridge into a large bowl, add baking powder, stir for 15-seconds. Add 1/3-cup cilantro and gradually stir in reserved oat flour. Allow mixture to rest 5 minutes. Scoop 4 heaping 1/2 - cup oat mixture mounds and place on wax paper that has been sprinkled with oat flour. Sprinkle remaining 1-tablespoon oat flour over mounds. Press each mound gently with the back of a pancake turner. Wet hands and shape gently into patties. In a large 10-inch or smaller non-stick skillet, heat safflower oil on high or medium-high. Fry patties on both sides 4-5 minutes, or until patties are brown and crispy. Meanwhile, cut lime in half. Cut one of the halves into 4 slices. Finely grate the peel of the other half to equal 2 teaspoons lime zest. Juice the lime half to equal 2 teaspoons limejuice. In a medium bowl toss together remaining 1/3-cup cilantro, cherry tomatoes, scallions, jicama, sweet red pepper, 1 or 2-teaspoons lime zest, and 2 teaspoons limejuice. Place Black Bean Porridge Patties on 4 serving plates. Top each patty with Pico de Gallo, and dollop with Greek yogurt. Sprinkle with cilantro and scallions. Garnish with a lime slice. Serves 4 patties
- 3 1/2 servings Steel Cut Oats - Bob's Red Mill
- 4 tsp. Minced Garlic
- 2 1/2 cup Water (Bottled)
- 1/2 cup, cubed Sweet Potato
- 2 servings Coarse Kosher Salt - Morton
- 1 3/4 servings Organic Black Beans - Private Selection
- 1 1/2 tsp. Cumin
- 1/2 tsp. Red or Cayenne Pepper
- 3/4 cup Cilantro
- 3/4 tsp. Baking Powder (Low Sodium)
- 3 1/2 Tbs. Safflower Oil
- 2 cups Cherry Tomatoes
- 1/4 cup, chopped Scallions or Spring Onions
- 1/2 cup Jicama
- 1/2 cup, chopped Sweet Red Peppers
- 1 fruit (2" dia) Lime
- 1 serving Nonfat Plain Greek Yogurt - Chobani
Recently, I was challenged to develop a creative recipe using steel cut oats. I thought that the name black bean porridge patties had a nice ring! I experimented and stirred up lots of pots of porridge. I ended up winning that cook-off, and now I head to the world porridge contest in Scotland! When I read about the Healthy Food Fight I loved the challenge to make my original porridge patty even healthier. Reducing the salt and fat along with adding fresh ingredients to the Pico de Gallo were my first feats. I added sweet potatoes for a touch of added nutrition. Now let's see if the porridge patty can be crowned a winner ~ once again, after all the name is just so fun to say ~ and the patty so yummy to eat!