"Chicken Fried" Dinner Patties

This recipe comes from Janet Huff's food storage cookbook titled Basic Essentials Cookbook. She also has a website, which is where I found this recipe, and it's eatwheat.com I was skeptical about these, as I am with most substitutes for meat, but these tasted pretty good. They don't have the same texture as meat, and they don't taste like breakfast food either. This recipe makes 4 patties. If you don't want to use as much onion as is called for, you could probably substitute more quick oats- it just won't be as flavorful. Of course, you could add onion powder to help with flavoring the patties. I served ours with mashed potatoes, gravy, and a slice of homemade bread.

"Chicken Fried" Dinner Patties

3/4 c. finely chopped onion
1 small clove garlic, minced (optional)
3/4 c. quick oats
2 large eggs
1 1/2 tsp. Montreal steak seasoning (I used regular steak seasoning)
1/2 tsp. ground sage (I didn't have this, so I left it out)
3 T. oil

half can cream of mushrooom soup (I used homemade white sauce and it worked fine)
1/4 c. milk or yogurt
1/8 to 1/4 tsp. garlic salt

Mix finely chopped onions, garlic, quick oats, eggs, seasonings. In large frypan, heat oil on medium high. Using an ice cream scoop or large spoon: place one-fourth of mixture at a time into hot oil, smooth mixture with back of scoop/spoon to the size of a medium hamburger patty. Brown well on both sides, turning only once. Patties will be lightweight at this point. Turn heat to lowest simmer. Mix soup, milk or yogurt, garlic salt; spoon over patties, turn to coat both sides. Cover and simmer 30 to 40 minutes until all liquid is absorbed. (Carefully turn patties a time or two while they are simmering/absorbing liquids).

NOTE: would you like gravy? Use the other half can of cream soup, add milk to dilute and some kitchen bouquet; heat all.