Instructions

01
In a medium saucepan, bring the water and kosher salt to a simmer. Stir in the oats and cook, stirring frequently, until thickened and creamy, about 5 minutes. Remove from heat and let cool for 5 minutes.
Herb says
Slightly overcooked oats make a stickier base, perfect for binding patties, think falafel, not porridge.
02
Scrape the cooked oats into a large mixing bowl. Add the peanut butter and stir until fully incorporated and smooth.
03
Mix in the scallions, parsley, cilantro, garlic, cumin, coriander, smoked paprika, lemon zest, and lemon juice. Stir well to combine.
04
Add the egg, flour, baking powder, and black pepper. Stir until the mixture is uniformly combined and thick. Let it stand for 5 minutes so the oats and flour can hydrate fully.
Herb says
Hydration helps the mixture firm up, so your patties hold together and don’t go rogue in the pan.
05
With wet hands, form the mixture into 8 patties, each about 3 inches wide and 1/2 inch thick. Set aside on a plate.
06
Heat the olive oil in a large nonstick skillet over medium heat. Once shimmering, carefully add half the patties and cook until golden brown and crisp, about 3 to 4 minutes per side. Transfer to a paper towel–lined plate and repeat with the remaining patties.
Herb says
Don’t crowd the pan, unless you like your patties steamed instead of fried, surface area equals crispiness.
07
Serve warm, topped with a dollop of Greek yogurt and extra herbs if desired. Season with salt and pepper to taste at the table.

HERB