Mushroom Oat Cakes With Pecans

"For meatless meals. Slightly modified from http://mealmakeovermoms.com/kitchen/2014/02/21/a-vegetarian-recipe-for-mushroom-oat-cakes-with-pecans/ -- untried by me, but I have a grandson that loves mushrooms!"
 
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Ready In:
40mins
Ingredients:
10
Yields:
8 3-inch cakes
Serves:
4
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ingredients

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directions

  • Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the onion and and mushrooms; cook, stirring frequently, until softened and tender, about 8 minutes.
  • Remove from heat and set aside to cool for at least 10 minutes.
  • While the mushroom mixture is cooling, place the eggs, basil, pecans, oats, seasoning, salt, and pepper in a large bowl and stir to combine.
  • Let stand 10 minutes to allow the oats to hydrate a bit. Add the cooled mushroom mixture and stir to combine.
  • Wipe the skillet clean. Heat 1/2 tablespoon oil over medium heat. Use a 1/4-cup measuring cup to carefully scoop equal-size portions of the mixture from the bowl to the skillet. Work in batches. Add 4 scoops to the skillet, gently flatten each cake to measure 3 inches in diameter, and cook until golden on the bottom, about 3 minutes.
  • Carefully flip the cakes and cook 3 more minutes. Repeat with the remaining oil and mushroom mixture.

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