Whether you’re following a vegetarian diet or trying to cut down on meat in your everyday life, this easy recipe for vegetarian oatmeal patties or meatballs is made for you.
Instead of ground meat, oats, cheese, and eggs in combination with spices and some sautéed onions got you covered with lots and lots of flavor. Served with a salad or wrapped up for a snack, you definitely won’t miss the meat in these savory oat fritters.Jump to Recipe
Table of Contents
About this Recipe
I do love classic meatballs and I could eat them every day. But we all know that too much beef is not only bad for our environment, but also for our health.
And whether you’re going vegetarian anyway or, like me, just want to cut out meat more often, this simple recipe can fill the meatball hole in our daily lives.
The foundation of our meatless patties are oats and cheese. While the oats bring in plenty of vitamins, minerals and fiber, the cheese is rich in calcium and protein.
And in case you’re wondering if this all tastes way too sweet, since we all know oats primarily from granola and oatmeal, I can reassure you. Thanks to the tangy cheese, the sautéed onions and spices, these delicious oat fritters won’t taste sweet at all.
Actually, it’s quite the opposite. Those patties will turn out to be wonderfully crispy on the outside, but soft and juicy on the inside. And the best part, you can enjoy them as often as you like without any hesitation!
- Rolled oats to form the base – They also contribute fiber, complex carbohydrates and plenty of B vitamins.
- Grated cheese – Choose between gouda, emmental, firm mozzarella cheese, cheddar cheese or a fat-reduced cheese.
- Eggs for binding and as an extra protein source
- A small onion for a hearty flavor
- A little salt, pepper, turmeric, and paprika powder
- Unsweetened almond milk for a neutral taste and to save some excess calories
- Canola oil or avocado oil for frying
You can find the exact measurements in the recipe card below. The amounts given there make approximately two large servings or three to four small servings. However, you can always double or triple the amounts to make more of these delicious meatballs right away.
Please note, I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more or less than I do. So, feel free to adjust.
Substitutions and Variations
To substitute the egg, I would try either a store-bought egg substitute or a flax or chia seed egg. I haven’t tried it myself yet, but my gut is telling me that a store-bought egg substitute may works best.
Instead of turmeric, feel free to use some curry powder. However, whenever I can sneak some turmeric into my food, I like to take advantage of the opportunity. After all, turmeric is one of the healthiest spices in the world.
As an alternative for almond milk, you can also choose a low-fat milk or another dairy-free alternative. With the latter, however, make sure to choose an unsweetened plant-based milk to avoid an unwanted sweet taste.
How to Make this Recipe
The recipe for our vegetarian meatballs is not only incredibly easy, but also really quick to make. All you need in terms of equipment is a non-stick pan and a bowl to make the meatball mixture.
To enhance the flavor of the onion, we’ll sauté it before adding it to the meatball mixture. Therefore, peel and dice the onion first. Then, in a pan, add about a teaspoon of oil and sauté the onions with a pinch of salt until translucent. Then turn of the heat and continue with step two.
Meanwhile, in a bowl, add the oats, the grated cheese, and spices. Then combine them with the sautéed onions, eggs, and milk until it’s a sticky mixture. The consistency shouldn’t be too solid, but on the same time not too runny. Let this mixture soak for about 10 minutes before continuing with step number three.
Now, it’s time to heat up your pan. Since the dough is a bit too moist to shape it with your hands, we transfer it directly into the pan with the help of a tablespoon. Then flatten it with the back of the spoon in a round but still nicely thick shape of a mini patty.
Let each patty fry for about two to three minutes before flipping. Then allow to fry for another two minutes. Repeat this step until all the dough is used up.
Tip: To save a few excess calories while frying, you can put the oil (about one to two teaspoons) in a separate bowl. Then, before adding the dough, dip a small silicone brush in the oil and coat your pan with it. When using a coated pan, this small amount of oil will be enough.
How to Serve
Our vegetarian oatmeal patties already provide us with healthy carbs, fats and protein. That’s why I serve them with mostly vegetables like a salad or some raw, roasted, or sautéed veggies on the side. But here are some detailed ideas for side dishes that go well with these meatless meatballs:
- Served with my Colorful Autumn Roasted Vegetables With Butternut Squash and Beetroot
- Alongside some Sheet-Pan Roasted Summer Vegetables
- Served on a Healthy Charcuterie Board
- If classic salads are a bit to boring try my Smashed Cucumber Salad with Pickled Red Onions
- Serve them as a patty in burgers – my Homemade Whole Wheat Burger Buns are perfect for this
Here’s How to Save this Recipe or Make It in Advance
You can easily keep leftovers of these oatmeal patties in your fridge. Stored in an airtight container they will keep for several days. Therefore, this recipe could also be made in advance.
You could enjoy those leftovers or meal prepped fritters either cold or warm. To reheat them just put them in the microwave or reheat them on your stove in a non-stick pan.
Your Common Questions Answered
In case there are any questions left, I hope these FAQ will help you. If not, feel free to drop your question in the comments below.
These veggie patties already provide us with healthy carbs, fats, and protein. That’s why I like to serve them with mostly vegetables like a salad or some raw, roasted, or sautéed veggies on the side.
Generally, they can be baked in the oven at 200°C or 400°F for about 15 to 20 minutes. However, this version looks a little different. By preparing them in the oven, the meatballs melt a little bit and look more like cookies. However, they still taste really good.
Stored in an airtight container they will keep for several days.
Save for later
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I hope you like this recipe and that you give it a try soon. If you have any further questions or suggestions, feel free to drop them in the comments, or send me a massage via email at email@example.com or Instagram(@julesbalancedrecipes).
In case, you’ve tried this recipe, I’d appreciate your comment and rating for this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.
And if you loved this recipe, you may also like some of these recipes!
- Healthy Oven Baked Zucchini Fritters
- German Oven Pancake with Tomatoes and Mozzarella Cheese
- Healthy No-Yeast No-Rise Pan Pizza Recipe
Have fun trying it out and bon appétit,
Vegetarian Oatmeal Patties
- 1 non-stick frying pan
- 1 mixing bowl
- 1 onion or shallot
- 2 tsp canola oil or avocado oil
- 100 g rolled oats (≈3.5 oz or 1cup + 1 tbsp)
- 50 g grated cheese e.g. gouda, emmental, cheddar cheese, firm mozzarella or a fat-reduced cheese (1.8 oz or ½ cup)
- salt and pepper
- 1 pinch of turmeric
- ½ tsp sweet paprika powder
- 100 ml unsweetened almond milk (3.4 fl. oz. or ¾ cup + 1.5 tbsp) alternative low-fat cow's milk or another unsweetened dairy-free milk
- 1 egg
- Peel and finely dice the onion. To a pan, add one teaspoon of oil as well as the onions and sauté with a little bit of salt until translucent.
- Meanwhile, in a bowl, mix the oats, cheese, and spices. Then add the onions, egg, and milk and mix until combined. Season to taste with salt and pepper. Let the mixture soak for about 10 minutes.
- Spread a dash of oil in the pan, add a heaping tablespoon of the meatball mixture and shape into a thick mini patty with the back of your spoon. Fry for about 2 to 3 minutes over medium heat before flipping it over, then keep frying for another 1.5 to 2 minutes.
- Repeat the process until the entire batter has been used up.
- calories: 112 kcal
- fat: 5 g
- saturated fatty acids: 1.5 g
- carbohydrates: 10.8 g
- sugar: 1 g
- dietary fiber: 1.9 g
- proteins: 5.7 g