From the Pantry Shelf
Some ingredients wait quietly.
Oats are like that — dependable, patient, and ready when needed.
They’ve been feeding families longer than anyone remembers.
This Week’s Recipe: Savoury Golden Oat Patties
A rustic, satisfying alternative to potato latkes or fritters, perfect for a cozy kitchen breakfast or lunch.
Prep time: 15 minutes
Cook time: 10 minutes
Yields: 6–8 patties
Ingredients
The Base:
2 cups Rolled oats (old-fashioned work best for texture)
1 cup Boiling water (or vegetable broth for extra flavor)
2 Large eggs, beaten
1/2 cup Shredded cheddar cheese or parmesan (optional)
The Savoury Flavour:
1 small Onion, very finely diced
1 tsp Dried thyme or poultry seasoning
1/2 tsp Garlic powder
1/2 tsp Salt and a generous crack of black pepper
2 tbsp Butter or oil (for the frying pan)
Instructions
Hydrate the Oats: Place the oats and seasonings (thyme, garlic powder, salt, pepper) in a medium bowl. Pour the boiling water over them. Stir, cover with a plate, and let sit for 5–8 minutes until the water is absorbed and the oats are softened.
Bind the Mix: Stir in the diced onions and cheese. Once the mixture isn't scalding hot, fold in the beaten eggs. The mixture should be thick and "scoopable."
Heat the "Stove": Place a large cast-iron skillet or non-stick frying pan over medium heat. Add the butter or oil.
Fry until Golden: Scoop about 1/4 cup of the mixture into the pan for each patty. Flatten slightly with a spatula. Fry for 3–4 minutes per side until they are deep golden brown and crispy.
Serve Hot: Serve these straight from the pan while it's snowing outside.
Serving Suggestions
The Classic Way: Top with a dollop of sour cream or Greek yogurt and some chopped green onions.
The "Cape Breton" Twist: Since you mentioned the East Coast style earlier, these are fantastic with a little side of maple syrup or even a spoonful of savory tomato jam.
Kitchen Story: The Leftover Plate
There was always a plate in the fridge with no label.
Everyone knew what it was — bits from yesterday that might become today.
Nothing wasted. Everything considered.
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Community Corner
From a reader in Inverness:
“My rule was simple: if it fed us once, it could feed us again.”
That rule still holds.
Shop - From Our Kitchen to Yours
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