In a food processor, pulse the nuts to a coarse crumb. Add the oats, maple syrup, brown sugar, sage, thyme, salt, rosemary, cayenne, nutmeg, red pepper, eggs and some black pepper and continue to pulse just until the mixture comes together into a thick batter. There should still be some coarse bits of oats and walnuts.
Heat a generous layer of oil in a skillet over medium-high heat. Dollop 2 tablespoons of batter per patty into the skillet, allowing at least 1 inch between patties, flatten them slightly and cook until golden brown on the bottom, about 4 minutes. Flip and cook until golden brown on the other side, another 4 minutes. Transfer to a plate lined with a paper towel to soak up excess oil. Repeat with the remaining batter.