Over the past few years I have been reducing my meat consumption and for the past nine months have kept beef, chicken, and pork completely out of my diet. I will occasionally eat fish when my body asks for it (yes, my body talks to me). I adore food and love to experiment with new flavours and recipes. When I find something that is nutritious and also tastes amazing, I celebrate.
We are in need of a good grocery shop so the fridge and cupboards are running out of convenient food options. I do enjoy a good challenge and love to create tasty meals when food is running low. Today’s inspiration came from a craving for a savoury spicy breakfast. I found a highly rated recipe from geniuskitchen.com and switched it up a tad to suit what I had on hand and what spices I thought would taste yummy. Turned out very spicy and delicious! I suggest easing up on the spice if you’re not a fan of a lot of heat.
RECIPE:
- 3/4 cup rolled oats
- 1 cup cooked brown rice
- 2 tbsp millet flour (substitute with any flour)
- 1 flax egg (1 tbsp ground flax, 3 tbsp water)
- 1 tsp molasses
- 2 tbsp coconut oil (1 tbsp for frying)
- 2 tbsp nutritional yeast
- 1 1/2 tbsp tamari
- 1 tsp red pepper flakes (cut down to 1/2 tsp if not a fan of heat)
- 1 tsp black pepper
- 1/4 tsp nutmeg
- 1 tbsp Bragg’s Organic Sprinkle (substitute with sage & thyme)
- 1/4 tsp caraway seeds
- 1/4 tsp celery salt
Directions:
Mix together ground flax & water in a small dish and set aside.
Use food processor to pulse oats on high 6-7 times, add cooked rice and pulse 3-4 more times.
Add remaining ingredients (minus 1 tbsp coconut oil to use for frying) and pulse until just combined.
Add coconut oil to pan set to med-high heat.
Form medium balls with your hands and flatten into patties.
Fry until golden brown on both sides.
Add a little love and enjoy!!
