Vegan, savory oatmeal bean cookies

Ingredients for 8 servings:

• 250 g beans, cooked
• 130 ml oat milk (oat drink)
• 1 clove(s) garlic
• 1 small onion(s)
• 1 small carrot(s)
• 1 small zucchini
• 150 g oat flakes
• 10 g flaxseed flour
• 10 g yeast flakes
• 1 tbsp tomato paste
• 1 tbsp mustard
• 2 tsp salt
• 1 tsp pepper
• 1 tsp thyme
• 1 tsp paprika powder
• 2 tsp herbs de Provence
• 1 tbsp oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegan patties from the oven

Preheat the oven to 180°C (top/bottom heat). Wash and trim the vegetables and chop them into large pieces. Either place the vegetables in a food processor and blend them finely, or grate or dice them. Puree the beans with the oat milk in a high-speed blender and add to a bowl with the remaining ingredients. Add the vegetables and mix everything thoroughly. The mixture should stick together but still be slightly moist. Add a little more oat milk if desired. Divide the mixture into eight equal portions and shape into cookies. Line a baking sheet with baking paper, brush with a little oil and place the cookies on the sheet. Bake for about 30 minutes. The cookies go well with salad, as a topping on bread, or can also be eaten as a patty or burger patty.