Ingredients:

• 1 cup brown rice, cooked
• 3/4 cup gluten free rolled oats
• 2 tablespoons gluten free all purpose flour
• 1 tablespoon ground flax seed
• 3 tablespoons water
• 1 teaspoon molasses
• 2 tablespoons vegetable oil (divided)
• 2 tablespoons nutritional yeast
• 1 1/2 tablespoons gluten-free tamari
• 1/2 teaspoon red pepper flakes (or more if desired)
• 1 teaspoon black pepper
• 1 1/2 teaspoons ground sage
• 1/4 teaspoon nutmeg
• 1/4 teaspoon thyme

Directions:

Stir together flax and water in a small bowl or cup, set aside. In a food processor, add dry oats and pulse on high six or seven times, add the rice and pulse a few more times. Add remaining ingredients, including 1 tablespoon of vegetable oil, and flax/water mixture and blend till just mixed. Do not over process, you can finish mixing together with your hands.

With dampened hands, form balls the size of a ping pong ball and then flatten into little patties about 1/4″ thick (thicker if you like). Coat the bottom of a non-stick frying pan with the remaining 1 tablespoon of vegetable oil and heat over medium high. When the oil is hot, cook the patties on each side until they are browned. Transfer to a paper towel to blot off any excess oil before serving.

Serve these yummy little patties up with some gluten-free toast and some vegan yogurt and berries, or a tofu scramble! Thank you to Food.com for the recipe idea!