I have tested this recipe using oats which I know most people would have in their pantry, but I have also made them using my sourdough bread which I milled into breadcrumbs first. I decided to remove that option from the recipe because not everyone would have sourdough on hand. But if you do you can use them as a replacement weight for weight (200g) for the oats if you like that option. So before you start the first step of the recipe, cut your sourdough into 4cm pieces, place into the ™ bowl and chop 8 seconds / speed 6, then put aside until needed in the recipe.
These patties are just as delicious warm or cold, can be made in advance and reheated, and keep really well in the fridge for up to three days once cooked. They make a perfect light lunch or picnic fare. If you wish to reheat the patties, place them onto a baking tray lined with baking paper, and pop the tray into a preheated 180 degree fan forced oven for 5 to 10 minutes depending on how warm you want them.
I like to serve the patties with a lemon yoghurt sauce (see main post for link), flatbreads, mashed avocados, and a large green salad.
When using a frypan to cook food, I never overheat the pan ... I like to preheat it to just under medium temperature and give it a few minutes to get to there with the oil already in the pan, then I add what I need to cook giving it a little time to cook through. I find people can often unintentionally overheat oils and therefore "scorch" the outside of our foods, so for me slow and steady is better. If you follow this process it will take 4 to 5 minutes to cook each side of the patties giving it a light golden colour.