Directions

1. 1. Add the boiling water to the bulgur wheat in a small bowl and let sit for about an hour. The wheat will swell to about double in size.
2. 2. Steam the mushrooms until tender, about five to 10 minuutes, set aside.
3. 3. Separately, steam onions until translucent, about ten minutes, set aside.
4. 4. In a bowl add the 1/2 cup water to the oats and let them soak for about ten minutes.
5. 5. Drain any excess water from the bulgur wheat and oats. In a large bowl combine them with the oats, mushrooms, rice, mozzarella, cheddar, cottage cheese, garlic, salt and pepper.
6. 6. Transfer this mix to a food processor and pulse chop four or five times until ingredients are minced fine but not pureed.
7. 7. Pour the mixture into a bowl and add the steamed onion and cornstarch, blending well.
8. 8. Preheat oven to 300 degrees F. Spray a large skillet with olive oil cooking spray and place it over medium low heat.
9. 9. Measure 1/2 cup of the patty mixture at a time into the pan and shape with a spoon into a 3 inch round patty that is about 1/2 inch thick. Cook for two to four minutes per side or until light brown on the surface.
10. 10. When all of the patties have been browned, arrange them on a lightly sprayed baking sheet and bake for 20 to 25 minutes in the oven. Be sure to turn them over halfway through the cooking time.
11. 11. Patties may be frozen once they have cooled.