Over the last year, I have mastered what I can cook in a hotel room with only a plate, bowl or coffee cup, fork, spoon, butter knife, and maybe a kettle. The meals that I end up putting together in my hotel room are not fancy and could be looked at like a glorified picnic or cheese platter. But since I’ve started preparing meals at the hotel, my confidence to travel to more foreign lands feels like it has expanded.
I thought I would share how I manage cooking in my hotel room since it has given me the freedom to travel to more exotic places.
Start at the grocery store!
The first thing you should know about me is that I don’t pack a lot of food. We are light travellers, taking only a big backpack and a small bag for my plane food. When packing safe plane/train food, I will pack twice as much as I think I will need in case of delay and to ensure I have something to eat for the first day we arrive.
Before we go, I like to look up what grocery stores are near the hotel. I will almost always go to the grocery store on the first day we arrive. This way I can stock up on food and also get a small glimpse into the country’s eating habits. It’s always fascinating to see another country’s grocery stores. For instance, in Doha, there were tons of bulk nuts and dried fruits, and in Paris, the dairy section will blow your mind – you could eat a new type of yoghurt for a year.
Another tip is to look for expat grocery stores or chains you know. In Singapore, Dubai, and Doha I went to either a chain I knew or a speciality expat store where I was able to find products I have tried and the labelling was in English. The only downside is these stores tend to be on the expensive side.
The tools you need to cook in a hotel room
When I hotel room cook, I always ask room service for a few plates and utensils. All you really need is a plate, bowl or big mug, knife, fork and spoon. When shopping for food, I won’t buy anything that requires a lot of prep or that can’t be cut with a butterknife.
If you have a microwave in your room, you are in luck and can almost cook everything! A kettle also expands your cooking options, for instance, you can make things like couscous, oatmeal and steam some veggies by pouring hot water over them and covering the bowl (think broccoli).
The next thing you need, and the most essential piece of the puzzle, is how you will keep your food cold. Many hotel rooms now come with small fridges, however more times than not they are stocked with overpriced beverages. Many fridges are equipped with motion detectors that sense if you have moved an item and then charge you. I have never been to a hotel that would empty the fridge for me. I have been able to work around what’s in the refrigerator, but could only lie a few things on top of cans. This is when glamping comes into play! If the fridge is a no-go zone, then we will go and buy a small cooler. Of course, you can always be more prepared and call ahead of time and ask them for a fridge. I have been provided with a cooler when they would not empty the mini bar. It never hurts to ask what the hotel can offer.
Hotel room cooking: shopping list
Once you have your fridge/cooler sorted out and your simple cooking tools, it is time to make your shopping list. Here are my go-to foods when cooking in a hotel room.
Proteins & Dairy
• canned fish
• smoked salmon
• cold meats
• pre-boiled eggs
• can of beans
• cheese (mini portioned cheeses are my favourite because they also make a great on the go snack)
*make sure the cans you buy can open without a can opener.
• pre-washed salads
• pre-cut vegetables
*nothing that has a short shelf life
*nothing that needs a lot of prep work like peeling
• salsa (also works as a salad dressing!)
• salad dressing
Things that cook with boiling water
• noodle cups
• bread (vacuum packed breads are great for longer stays and if you don’t want to go to the grocery store more than once)
• pretzels, crackers, chips
• soup or gazpacho
• ziplock bags for storing leftovers
Hotel Room Picnics!
Hotel room cooking: 3 meal ideas
I – Couscous with salsa and feta
Ingredients: couscous, salsa, feta, pre-washed mixed greens
1. Cook your couscous using boiling water (generally instructions on the package)
2. Once the couscous is cooked mix in salsa, this is where all the flavours come from.
3. Serve over mixed greens and garnish with crumbled feta.
II – Beans and tuna with avocado
Ingredients: can of white beans or chickpeas, can of tuna in olive oil, avocado Optional: salad dressing, vinegar, parsley. If you get canned tuna in olive oil, you will have enough moisture and can skip buying salad dressing.
1. Using the back of a fork mash beans. Mix the beans with the canned tuna and the oil from the tuna.
2. Slice avocado in two. Peel the skin off the avocado and thinly slice it.
3. Fan out avocado on a plate. Place protein mix on top. Optional: sprinkle with salad dressing or vinegar.
4. Garnish with torn parsley.
Travelling to Doha with food allergies was one of the first times I had my food allergy comfort zone tested. I have been to Singapore and Dubai, which are places I would deem similar when dealing with food allergies. All three locations have people who speak English, but not good enough that you feel they understand food allergies and their severity.
Dining out in Doha with food allergies
Hotel Room Picnics!
I only ate out once during the six days in Doha. I ate at the hotel, and they made me a very safe and delicious meal of fish and steamed vegetables. However, my confidence in dining out was not boosted when the head chef told me they have gluten-free bread if I wanted some, but that the week before a guest with celiac disease reacted to it. A 5-star hotel restaurant had glutened a guest and was telling me this casually as though it was no big deal. As you can see this made me strongly reevaluate my food allergy comfort zone in Doha.
More reasons for my lack of confidence in dining out was for the most part, as I mentioned earlier, communication. There were a few times where I felt like the waiter had no clue what food allergies are.
I almost ate out a second time at an Indian restaurant. I don’t eat Indian food very often because of all the potential cross-contact and needed to remind myself that it’s better not to risk it. The manager was adamant at finding me a safe meal. His confidence in being able to cater to my allergies was very enticing, but I stuck to my gut feeling of better not. This is a situation where I wonder if I could have eaten there. I go back and forth about whether it would have been ok and if he truly understood how to cater to multiple food allergies (since all my allergens were on the menu). As much as I wanted to give the restaurant a try it’s better to stay safe in the long run. Plus I had Raisin Bran at the hotel room, my favourite cereal and we don’t get it in Germany, so it was indeed a treat!
If you do want to eat out in Doha, I would suggest sticking to hotels because they have a trained international staff. I also read that some chain restaurants are allergy friendly because they have a protocol in place. I was in Doha to chill at the pool and decided not to venture out to a mall for food.
Grocery Stores in Doha
Before we went, I did some research on what grocery stores there were in Doha. They have two french chains Monoprix and Carrefour. It seems both stores are catering to expats and stock foods from France and England. That means the original labelling is on all the products, yay for European labelling laws!
One tip is to always read both the original label and the importer’s sticker. Once in Dubai I found what appeared to be safe dried cranberries, since this is a rarity, something in my gut said ‘don’t trust it’. When I peeled away the importer sticker and read the ingredients printed on the packaging my gut feeling was confirmed. They did indeed contain sunflower oil. Be diligent and go with your gut!
If you are going to grocery shop in Doha, I would skip Carrefour and go to Monoprix. It is a little pricier, but the produce is way better, they have more brands I knew from Europe, and they have an excellent free from range (better than my supermarket in Berlin!).
General tips on travelling to Doha with food allergies
Nuts are everywhere! I’m not kidding. At our hotel, they served nuts at the bar, at the concierge, and in the spa area. At the souq, there were open bags of peanuts, seeds, and other nuts. This is a part of their culture, so just be ready to encounter some assorted nuts.
Hookah is also very popular and smoked outside of restaurants and bars. This could be problematic if you have asthma and you may want to consider dining inside.
Also, note that they do have a dress code for many places. Ladies, I highly suggest bringing a scarf with you and leaving the short shorts at home. I saw a woman who had to wrap a scarf around her waist because her booty shorts weren’t appropriate.
Hubby eating a mystery meal! We had no clue what anything on the menu was. He chose something with lamb and got this!
Overall, I enjoyed my time in Doha. I went for the warm weather, the sun, and a to experience a new culture. I knew eating would not be a priority and adjusted my expectations for this trip. I am also fortunate to have a husband who is ok with me just drinking while he eats. This way I can see and smell the food but not take any risks.
Orange Prune Squares are an OAS friendly reminder of pre-swim team afterschool snacks!
Did you know I’m an expat? I am originally from Toronto, but haven’t lived in Canada for ten years! As the Olympics have come to an end, my patriotism is still coursing through my veins, and yes, I am still mourning our loss to Germany (my adopted country) in the men’s hockey.
Luckily, I scored a copy of the ultimate Canadian expat cookbook More Than Poutine: Favourite Foods from My Home and Native Land* by Marie Porter. So my Canadiana can live on in the kitchen! Honestly, before reading this cookbook I only though Canadian food consisted of Nanaimo bars, butter tarts, beaver tails, tourtière and all things maple syrup. What I learned is that we have some weird foods in Canada and there are a lot of snacks I didn’t realise were unique to our little-big country.
If you are an expat, then this book is an entertaining read and will flood you with food nostalgia. The book has a little background on each recipe, which I needed since I had no clue what the heck a Rappie Pie or Boiled Duff was. The recipes include both weight and volume measurements and are in Fahrenheit and Celcius. Many of the recipes also include a gluten-free option.
More Than Poutine is written for expats in mind, who when craving foods from home mostly crave things of the junk-food or comfort-food variety, so if you are looking for a healthy meal idea this isn’t the book for you. It’s full of desserts, fried foods, and dips bound to banish any homesickness.
I’ve never done a book review in the two years of Allergy Girl Eats, and this seems to be my second one in two months. As I explained in my review of Eat Dairy-Free, a cookbook review is not trustworthy unless a recipe has been tested.
Orange Prune Squares
One of the recipes that brought back waves of my childhood was the Matrimonial Cake also known as a date square. Dates make my mouth itchy, so I avoid them. But I wanted to make these bars and modified the recipe slightly to accommodate my allergy using prunes instead of dates. I also swapped out brown sugar, which I can rarely find in Berlin, for maple syrup. What’s more Canadian than maple syrup, eh!
If you know a Canadian expat, a Canadian, or want to learn more about Canadian food I highly suggest this fun read. Albeit the book is not the most beautiful in my collection, it is one of the more enjoyable reads.
Here is my version of date square, now renamed Orange Prune Squares. Note that I have only made these once and still need to do some more recipe testing. If you make them please send me your feedback. cheers!
Make the prune filling by combining prunes, 1/4 cup maple syrup, orange juice and water. Once mixture comes to a boil, turn heat to medium and simmer for 10 minutes. It will become thick.
Make the dough by combining all dry ingredients. Mix them so that the cinnamon and orange zest are evenly distributed. Next, add butter and maple syrup. Using your hands blend everything (if you have warm hands this may be sticky. You can also use two knives and cut the butter into the dry ingredients).
Press half the dough into the pan. The dough is sticky - it helps to have slightly damp hands to get the layer even.
Spread the finished prune mixture evenly on the first layer of dough.
Sprinkle the remainder of the dough into the prune mixture. This can be slightly uneven and is works best with somewhat damp hands, so the dough doesn't stick to your fingers. Once all the dough has been evenly distributed gently press it down.
Bake for 27 to 30 minutes, or until the golden brown.
Have you ever wondered what it was like for the non-allergic sibling growing up?
I never really talked to my sister about what it was like growing up with a sibling with food allergies or how it impacted her. When it came to food allergies, it was always about me, but she was also dealing with them, and I never appreciated what that meant until now.
After chatting with Shirali (19) and Arul (14), the siblings behind the appAllergySmartz, I was inspired to ask my sister what it was like to grow up as a non-allergic sibling.
The Protective Non-Allergic Sibling
Both Arul and my sister spoke about how the non-allergic sibling just wants their sister to be safe and included. Arul explained that: “Growing up, I would see my sister trying to navigate different situations, always trying to figure out her food at social gatherings. I never felt frustrated at her, but I felt frustrated when other people could not understand or help her. As her brother, I feel very protective so it would make me upset when I could not help her.” Protective is a word that came up a lot when talking about managing life with an allergy sibling. My sister was more straightforward: “I just don’t want you to die. I get upset when you get upset.”
The sibling puts so much energy towards protecting and self-sacrifice that I wondered if they ever feel/felt deprived of foods because of having an allergen-free home (like Arul and Shirali) or not having the freedom to chose a restaurant or snack they want. Neither had feelings of missing out. Instead, both Arul and my sister want to make sure that their sibling is included. If going out to a restaurant they choose something that contains no allergens, so if the allergy sister wanted to try, she could. In my family, we also made sure to go somewhere everyone would want to eat or compromise.
When it comes to navigating social gatherings, Arul goes as far as eating the same thing as his sister if they have to bring safe food. He wants to make sure she doesn’t feel like she is standing out.
Shirali and her non-allergic sibling, Arul
Tension between siblings
But siblings do fight, right? It can’t be all lovey-dovey.
If you can believe, when it came to tension about my allergies, the frustration comes from me, not my sister. I am a control freak and would always remind my sister to wipe up or be careful if she was eating an allergen. The tension arises because I am not showing her that I trust her. Or if we are dining out she tries to help, and I would snap at her because I like to be the only voice when talking to a waiter.
It’s about being mindful of everyone in the family, and it is essential to discuss how to manage allergies together. Like my sister always said she was just as worried as I was and also wants to control situations.
Shirali put it beautifully: “He is my best friend, and I am so lucky to have someone who not only cares so much about my health but also about how I feel in different situations and is constantly working to make me feel comfortable.”
Us allergy folks can get so caught up in managing our allergies that we forget we aren’t the only ones handling life with food allergies. To quote Shirali, “Make sure your siblings know this and know how much their help means to you.” We allergy brothers and sisters have to show our respect and appreciation to the non-allergic sibling.
My sister and I don’t live together anymore, and she doesn’t have to worry about leaving her peanut-butter knife in the sink. Still, she said that when there is a drop of peanut butter on the counter, she has a mild panic, and then remembers that it’s ok in her house. Or when she finds herself in the nut section of WholeFoods, it’s exciting since it still feels slightly forbidden. You see, food allergies live with her even now!
This past January I finally got retested for food allergies after twenty years! I’m still going through the process and will tell you all more about it when it’s done or at least mostly done mid-March. For now, I want to tell you about the exciting thing that did happen; I got to try something new! I was given the green light to try buckwheat at home.
How to add a new food to your diet safely
Please note that this is what I did after talking to my doctor and that you need to get the green light and talk to your doctor before introducing any new food (especially one that may be have been considered an allergen).
I was REALLY excited to be able to try buckwheat. The big reason I went for testing was to see if I would be able to cross off any foods from my list of allergens. Since I tested negatively to buckwheat on the skin prick and had no history of a reacting to it, honestly it’s because I’ve never tried it since we were told to avoid it over 20 years ago, my doctor explained that I could give buckwheat a go.
She explained to try a little, wait, and then try some more. If I felt any symptoms of a reaction to stop and take the appropriate medications, which would be my side during the whole process.
A few precautions I took before trying a new food:
1. Before eating the buckwheat, I made sure that the flour I used had no traces of any other of my allergens and that whatever I ate with it was also 100% allergen free.
2. I did not have any antihistamines in my system.
3. I was relaxed and made sure not to get stressed or panic. I have talked myself into believing I was having a reaction in the past – so I needed to make sure I was calm and level-headed.
4. The way I went about trying the buckwheat was I ate a little piece, waited around ten minutes, no reaction. So I ate a little more, waited five minutes, still no reaction. Then I ate a whole slice of bread, nothing. Success! I did the same thing the next day and still no reaction. I did this for four days and no reaction! So I feel like I can successfully say that I can eat buckwheat!
8 Buckwheat Recipes to Try
Since I had no idea how to use buckwheat I reached out to fellow food bloggers for some ideas. I used Mi Gluten-Free Gal‘s Buckwheat Bread recipe, which contains buttermilk, sugar, and raisins (I also made sure those ingredients we 100% allergy friendly). The bread is super easy to make, has a lovely dense texture, and yes I would totally bake it again.
Buckwheat does have a very earthy taste to it, and I am happy to have been forewarned by Erin, of Texanerin Baking, she also helped me source the allergy-friendly buckwheat flour. Thanks, girl!
Next, I hope to try something with buckwheat groats, I’m thinking about upping my oatmeal game or using them like Shahla from My Berkely Kitchen who adds the groats for crunch where you would typically use nuts.
What happens when a celiac and an allergy girl walk into a restaurant? The kitchen staff freak out?! Well, not at the Michelberger Restaurant!
95% of the time before eating out at a new restaurant I will call or email in advance. This way I can make sure that they will be able to accommodate my food allergies and they know I am coming. There is nothing like rocking up to a busy restaurant with multiple food allergies and expecting to have a safe and stressfree meal. It’s better for everyone to prepare, me included.
So when Kate, the celiac in this story, and I decided to go out for lunch, Kate did the investigating and made sure that Michelberger Restaurant knew we were coming.
After talking about how both of us wanted to go Michelberger Restaurant, but never had an opportunity and since Kate knows the chef, it felt like the perfect starting point for our dining adventures. We had a few nervous moments while ordering because of the back and forth with the waitress. In the end, the restaurant did a great job at making sure we had a safe meal. I didn’t get my first choice, or precisely what was on the menu, however with a few substitutions they served up a hearty plate of mashed potatoes (so good ‘n buttery) and beef shoulder.
The sign of a quality restaurant is one that can take your list of allergens and make you something that is full of flavour, looks beautiful, and is safe. Nothing can feel more disappointing than some steamed vegetables at a restaurant known for its creative and beautiful food.
A side note: It is better to be safe than take a chance and I acknowledge that catering to food allergies can feel like a huge liability. That’s why I am super appreciative when the kitchen can create something other than a plate of lettuce because you know that’s happened more than once.
♥ That sauce! Those potatoes!
Dining with a celiac
Dang, I thought dining out with food allergies was hard! Since meeting Kate, I have been learning a lot about what it’s like to be celiac. Our recent lunch date was eye-opening. It is so much fun to eat out with someone who also becomes an investigator while talking to the waiter. We were able to compare notes about how we dine out safely. And bond over things like why neither of us eats foods containing Worchestershire sauce or what we both see when looking at a menu. For instance, risotto. I see it as a potential problem because of broth, which can contain sunflower oil or soy, she see’s it as a red flag also because of broth but this time because it may contain yeast. We might not have the same dietary restrictions, but man can we share/laugh about our in-depth knowledge of ingredients!
I know that this will not be our last dining experience. So, get ready Berlin we are coming at you!
Kate has recently launched an Instagram account and hashtag #celiacdoesntsuck where she celebrates the wins of eating gluten-free. I highly recommend checking it out and getting to know more about celiac disease.
Lately, I have been on a German baking kick. Well, I’ve made two things, but that is still a lot when it’s only two of you eating them! You know what I have learnt about German baked goods? Their cakes are kinda dry and taste better the next day. Honestly, I think that German cakes are mainly invented to be a vessel for a whole lot of whip cream, vanilla sauce or pudding!
One of my favourite Germany baking experiments has been transforming my mother-in-law’s Apfelkuchen into a spiced pear cake. Her base recipe is straightforward, requires very little equipment and takes no time to prepare. Since it is initially an apple cake recipe, and if pears aren’t your thing, you can easily swap back in the apples and make a few tweaks to the spices (mainly leave them all out except the cinnamon and even that you can leave out!).
You could probably also use peaches or plums since the cake itself is very neutral, and a juicier fruit may be just what you need to combat the pseudo dryness. Just be sure to add more fruit because stone fruits tend to shrink quite a bit when baking (trust me – you can see what I mean here lol ).
Four things to know about this spiced pear cake:
1. Like many German baked goods, it is not overly sweet.
2. It is a dry cake, so you may want to serve it with whip cream, ice cream, or a delicious sauce like vanilla or caramel with it.
3. This cake is way better the next day when all the pear juices have seeped into the bottom layer.
4. It tastes best cold, so I would emphasise waiting for it to cool before serving. (But don’t refrigerate it!)
The first time I posted about spiced pear cake was for my two year blogarvery, and I am happy to deliver it to you, albeit two months late!
DISCLAIMER: Please note that this post is in no means intended as medical advice. You should talk to your doctor and allergist about what the right path is for you and your allergies.
When I got my first boyfriend at the age of 16, the story of Christina Desforges‘s death from an anaphylactic reaction caused by kissing her boyfriend who had eaten peanuts was big news. It was only later that the autopsy showed she died due to an asthma attack and not anaphylaxis.
Not only was I nervous about my first kiss (I’m a late bloomer), I was now worried it could also be my first and last. Lucky for me, I had one of those nosey girlfriends who broke any tension by bringing it up because she had heard about Christina Desforges’s story. We were eating lunch, and she schooled us on how we need to be careful. Thanks to her we were able to talk about my allergies and intimacy, and thanks to her we listened. Let’s be honest, you don’t want to hear these things from mom.
Now as a married woman we have a system worked out that keeps me safe and has become second nature to us both. My husband can eat nuts or sesame or soy, he just has to let me know, and we are doubly aware of glasses and toothbrushes that day. We had to talk intimacy pretty quickly since our first date ended in the hospital, not because of kissing thank goodness!
When is it safe to kiss someone who ate my allergen?
Trying to navigate what a safe enough time between partner’s PB&J and a smooch is still pretty unclear. This year at the Food Allergy Blogger’s Conference, Dr Dave Stukus discussed the different studies looking at that safe zone. The best solution he presented is also one I read about a few years ago, and we implement at home.
Here is what he presented:
→ 87% of people had undetectable levels of peanut protein (Ara h1) in their saliva after an hour of eating a peanut butter meal.
→ 100% had undetectable levels three hours later following a subsequent peanut-free lunch.
→ Immediate brushing, prolonged rinsing, and chewing gum were not effective.*
→ Best time to kiss after your partner ate a peanut meal: wait several hours and after they have eaten a peanut-free meal.
NOTE: This did not evaluate transmission to another person, reactions, or other types of food.
My kissing with food allergies rule
As you can see the data was only for peanut. I also have an anaphylactic allergy to sesame, so we take further precautions. What we do is wait at least 3 hours, and my hubby has eaten an allergen-free meal. The reason I am so specific about this is that I had a reaction from sharing the same water bottle as my mother after she ate a candy bar containing tree nuts (we mixed up water bottles). So I have had a contact reaction in the past.
One more thing that Dr Stukus emphasised during his talk is that it also depends on your threshold to a particular allergen. There are multiple factors at play, so you need to decide what works best for you and I suggest talking to your allergist.
What about having sex after your partner has eaten an allergen?
First off this should only be something you are concerned about if you are trying to get pregnant. Hey teens! I’m looking at you and saying wear a rubber. But if you are having unprotected sex, there is no safe answer for you. There was one case where a woman who has a brazil nut allergy reacted (hives & difficulty breathing) to her partner’s semen after he ate brazil nuts. They did a skin prick test with his semen after he ate brazil nuts and confirmed significant reactivity, a sample before nut consumption was negative. I’ll let you make your conclusion. **
There’s no need to worry
After all this information, it can be easy to develop a fear of intimacy. It shouldn’t be because, and I’m going to get super old fashion here, if you are getting physical you have to be open with your partner, trust that partner, and they should be worth it! Talking about these things is vital, and really at the end of the day, it weeds out the baddies. I’m not from the school of Tinder and am no authority on dating, but I see allergies as a gift. Being open and able to talk about things is one of the pillars of a good relationship, and that starts with your allergies.
P.S. I don’t think it is ok to ask your partner to refrain from your allergens outright. You need to find a level and system that works for you – remember relationships are about compromise and being open!
Spicy Bean Patties are crispy on the outside and soft on the inside and taste good warm or cold.
These Bean Patties are one of my favourite go-to meals because they are easy to throw together and make excellent leftovers. If food prep is one of your New Year resolutions, then I highly suggest adding spicy bean patties to your menu. This recipe makes ten patties, so you can enjoy them when they are freshly made for dinner and then for lunch another day of the week.
These spicy bean patties are perfectly sandwiched in a pita, between your favourite gluten-free bun, or sweet potato toast (if you’re into that). Add a dollop of guac, and you are seriously good to go. Or, break them up and sprinkle them over a salad for an extra boost of protein and not to mention flavour.
I love having a bunch of these in the fridge because they make a simple grab ’n go snack. Sometimes granola bars are too sweet, and I am in the mood for a savoury pick me up, cue spicy bean patty snack party.
More about these spicy bean patties
These bean patties are made using lentils and chickpeas, but you can feel free to use whatever bean you may have lying around in your cupboard or that you can eat. I like to use two different types of beans for texture, which doesn’t mean you can’t make it a one-bean spicy bean patty. The only thing that you may need to look out for is the softness of the bean paste and how this may impact cooking time. If your bean patty is super soft, then add a teaspoon of oat flour or cornmeal to bind it.
Now the question is, how will you eat your spicy bean patty?
1/2 tsp Chili flakes (you can use more or less depending on how much heat you like!)
1/4 cup Oat flour (GF) or cornmeal
2 tbsp Olive oil
Potato masher or fork
Large & small bowl
Place lentils, chickpeas and salt in a large mixing bowl. Using either a potato masher or two forks mash the beans until they become a paste - it is ok to have some chunks for texture.
Add the minced garlic, minced onions, chilli powder, oregano, and chilli flakes. Mix well.
Place the oat flour in the small bowl. Scoop out the bean paste and form into a patty (roughly 1/4cup for ten patties). Roll the patty in the oat flour to lightly coat - pat the excess flour into the patty.
Heat your frying pan. Add enough oil to coat the bottom of the pan. Add the patties. Avoid overcrowding since the patties are quite soft and challenging to flip - you may need to batch cook them or use two pans. Cook on medium-high heat for roughly 5 minutes, until the patty is firm and crispy. Flip and cook the other side for another 4-5 minutes until crispy. Flip one more time and cook for a minute for an extra crispy patty.
Serve fresh or store in an airtight container for up to 4 days.
If your bean patty is super soft, then add a teaspoon of oat flour or cornmeal to bind it.