Pattycake, Pattycake

I passed over the recipe for Tripe Stew, since I've harped on tripe before, even though this one included hot peppers, hominy and 2 - yes, 2! - small bottles of hot sauce. Spicy! The next recipe caught my eye, too. I guess you could say it's a bit like potato pancakes, but it has no potatoes and no flour. It's a bit like a whole-grain pancake, but it includes onions and cream of mushroom soup, so that comparison's a stretch. It may be that there is just nothing quite like it. I suspect that's a good thing, because as I visualize this combination of ingredients, the picture that comes to mind is...well, never mind. Once you picture this combo, I'm sure you'll have a similar idea.

OATMEAL COTTAGE CHEESE PATTIES
1 cup cottage cheese (may use low-fat)
1-1/2 cups old-fashioned rolled oats
2 eggs, slightly beaten
1 medium onion, chopped (or onion powder)
1/2 tsp. salt
1/2 to 1 cup walnuts, coarsely chopped

Sauce:
2 cans cream of mushroom soup - 10-3/4 oz.
1 can evaporated milk - 10-3/4 oz. (may use diluted for less calories)

Mix ingredients well. Heat prepared frying pan on medium or low heat and spread large spoonfuls of mixture into the shape of patties about 1/2" to 3/4" thick in frying pan. Cover and cook until lower side is brown, about 5 minutes; turn patties and brown other side. Place in casserole pan or shallow dish. Pour hot sauce over patties. Bake at 350 degrees for 30-45 min. or microwave on full power 10 minutes. Serves 6.
To prepare sauce, place the contents of 2 cans of mushroom soup in saucepan. Add one can evaporated milk; stir well to mix then stir occasionally while heating. Optional: May use tomato soup instead of mushroom soup for sauce.