-
1
Add 1/4 cup boiling water to the bulgur wheat in a small bowl and let it sit for about 1 hour it should bulk out to about double in size.
-
2
Steam the mushrooms for 10 minutes or until tender.
-
3
Separately steam the onions for about 10 minutes, or until translucent, do not combine with the mushrooms.
-
4
Add 1/2 cup of water to the oats and let them soak for about 10 minutes, until soft.
-
5
Drain any excess water from the bulgur wheat and oats then combine them with the steamed mushrooms, rice, cheeses, and spices in a food processor and pulse quickly 4 or 5 times until ingredients are chopped fine, but not pureed.
-
6
You want a coarse texture with some identifiable chunks of grain, mushroom, and cheese.
-
7
Pour the mixture into a bowl with the steamed onion and cornstarch, and mix well.
-
8
Preheat the oven to 300 degrees and set a large skillet over medium/low heat.
-
9
Spray the skillet with a light coating of olive oil cooking spray.
-
10
Measure 1/2 cup at a time of the patty mixture into the pan and shape with a spoon into a patty.
-
11
Cook the patties for 2 to 4 minutes per side, or until light brown on the surface.
-
12
Arrange the patties on a lightly sprayed baking sheet and bake for 20 to 25 minutes in the oven.
-
13
Be sure to turn them over halfway through the cooking time.
-
14
You can serve the patties immediately or freeze them once they have cooled Frozen patties can be reheated by cooking in a lightly sprayed pan over medium heat, or a grill over low flame.
-
15
You can also microwave for 30 seconds per side, however the pan or grill is best.
