Oat Patties with Pumpkin English Muffins

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See original recipe at: thehealthyfoodie.com

kept byJacquelineTiong
recipe bythehealthyfoodie.com

Categories:
- Brunch
- Burger
- English
- Healthy
- oat
- Vegetable

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Ingredients:

= PUMPKIN SPICE MUFFINS =
1 3/4 cups warm milk (110-115 degrees)
3 tablespoons butter, softened
1 egg, lightly beaten
2 tablespoons sugar
1 1/4 teaspoon salt
2 teaspoon instant yeast
2 1/2 cups all purpose flour
2 cups whole wheat flour
1/2 cup 100% pumpkin
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon allspice
cornmeal or semolina for dusting

= OAT PATTIES 1 =
1/2 cup of old fashion oats
1/8 cup of unsalted sunflower seeds
1 green onion, finely chopped (use a small one)
2 egg whites (1/4 cup)
1/8 teaspoon salted herbs (you can use salt if you don’t have salted herbs)
1/2 a teaspoon dried oregano
A pinch of pepper
A pinch of hot pepper flakes

2 cups canned Tomato Puree (I used leftover sauce from the other night’s lasagna)
25 grams Sharp Cheddar Cheese, shredded

= OAT PATTIES 2 =
oat brans
Eggs
Milk
black Pepper
Salt
Minced garlic
Coriander

* mix all in food blender & microwave for 3mins

= MUFFINS = Mix all the ingredients together in a bowl, except the tomato sauce and cheese. Separate into 2 equal portions. Don’t be concerned that the mix doesn’t seem to want to stick together, it’s perfectly normal. You won’t be able to form actual patties, just drop the mix in 2 mounds in a preheated non-stick pan and press your mounds to shape them into patties. - Cook the patties for about 2 minutes then flip them over. They should be holding their shape by now. Cook this side for 2 minutes then cover the patties with the tomato sauce. If you find the sauce is too thick, add a little bit of water. Don’t worry, the oats will absorb the water. - Lower the heat, cover and simmer for 10-15 minutes. Sprinkle with cheese, broil in the oven and transfer onto a serving plate. Serve with your choice of vegetables. = PUMPKIN MUFFINS =

Combine all of the ingredients (except the semolina or cornmeal) in a mixing bowl.
Note: This is a very soft dough.
Using a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is smooth and shiny, about 5 minutes at medium high speed.
The dough will be very stretchy. If you have a bread machine use the dough cycle.
Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it's nice and puffy, about 1 to 2 hours.
Prepare your griddle(s). You can use an electric griddle, stove top griddle or frying pan. Sprinkle with semolina or cornmeal. If you're using a griddle or frying pan that's not well-seasoned spray it with non stick vegetable oil spray first, before adding the semolina or cornmeal.
Gently deflate dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they're about 3" to 3 1/2" in diameter. Or use a round biscuit cutter for smoothest results.
Sprinkle a baking sheet heavily with semolina or cornmeal. Place the muffins on the sheet. Sprinkle the tops with additional semolina or cornmeal.
Cover the muffins with a towel. Let them rest for 20 minutes. They will puff up a bit.
Meanwhile preheat griddle to medium-low heat. Increase heat to medium and place muffins on griddle.
Cook muffins for 7-10 minutes. Flip and cook for an additional 7-10 minutes. Ideal way to check for doneness is with thermometer.
It should read 200 degrees. If outsides get too dark before insides are cooked just pop them in the oven at 400 degrees for several minutes.
Remove and let cool a few minutes before serving