Step 1

Pour hot water over TVP in a mixing bowl. Cover and allow to sit for 5 minutes to absorb.

Step 2

Add in all remaining ingredients and stir until well-combined. There should be no dry spots. Set in the fridge for about 10 minutes and the mixture will firm up slightly.

Step 3

Shape into balls roughly 2″ in diameter. I usually get 9 medium-sized patties from this recipe. You can make them larger or smaller if you like; you’ll just have to adjust the cook time accordingly.

Step 4

To pan-fry (recommended), heat 1-2 tablespoons oil in a skillet over medium heat. Place balls in pan and flatten with the back of a spatula into patties. Fry for 3-5 minutes per side, until deep golden brown.

Step 5

You can also bake these if you prefer to cook oil-free, but the result will be less moist. Preheat oven to 375°F. Place balls on a lined baking tray and press flat into patties. Bake for 20-25 minutes until edges and bottom of patties are slightly golden brown. (They won’t brown as dramatically as the pan-fried ones.)