These are delicious as a light lunch, perhaps with a fresh tomato salsa, but they can also serve as the starting point for a more substantial meal: Layer in sliced cooked beef or poultry, chopped tomato, scallion greens, and some cooked kale—all would marry well with the cheese.
Hands-on Time: 25 minutes
Total Time: 30 minutes
Makes 4 (2-wedge) servings.
1 1⁄4 cups nonfat plain yogurt
1 large egg
1 large egg white
1⁄4 cup chopped fresh dill or parsley; plus dill sprigs for garnish (optional)
2 cloves garlic, minced
1 teaspoon grated lemon zest
1⁄4 teaspoon salt
1 cup gluten-free rolled oats
3 tablespoons gluten-free oat bran
3 teaspoons extra-virgin olive oil
3⁄4 cup shredded reduced-fat Mexican blend cheese (3 ounces)
Preheat the oven to 350°F.
In a large bowl, whisk together the yogurt, whole egg, egg white, dill, garlic, lemon zest, and salt. Stir in the oats, oat bran, and 3 tablespoons water until well combined.
In a medium nonstick skillet, heat 1 1⁄2 teaspoons of the oil over medium heat. Drop a generous 1⁄3 cup of the batter for each of 2 oat cakes into the pan and cook until bubbles appear on the surface and the undersides are golden brown, about1 minute. Carefully turn the oat cakes over and cook until the undersides are golden brown, about 30 seconds. Repeat with the remaining 1 1⁄2 teaspoons oil and batter to make 2 more oat cakes.
Place 2 oat cakes on a baking sheet and divide the cheese between them. Top with the remaining 2 oat cakes and bake until the cheese has melted, about 5 minutes. Cut each into 4 wedges. Serve each person 2 wedges and garnish with a dill sprig, if desired.
11 g fat
3.5 g saturated fat
15 g protein
23 g carbohydrate
3 g fiber
380 mg sodium
Make Ahead: The oat cakes can be refrigerated for up to a day or frozen for up to 3 months. If freezing, arrange on a small baking sheet and freeze solid, then transfer to a freezer container. To reheat, place the oat cakes on a baking sheet and cover with foil. Reheat in a 350°F oven for about 10 minutes.