Step 1

Preheat your oven to 425 degrees F and line a baking tray with parchment paper.

Step 2

Cover your cubed potatoes with salted water in a small pot and bring to a boil. Cook for 10 minutes, or until easily pierced with a fork. Drain and place in a large mixing bowl. Then gently mash with a potato mashed until broken down, without over mashing. You want to keep some texture. Set aside.

Step 3

Add the rice, chickpeas, oats, water and all the seasoning to your food processor. Pulse until combined and broken down, without over processing. You do not want to puree the mixture.

Step 4

Transfer the processed ingredients into the bowl of mashed potatoes and mix well using a spatula.

Step 5

Using wet hands, squeeze the mixture into a ball and then press down into a disc shape. Keep the patties on the thinner side and place on your prepared baking tray. Repeat with remaining mixture. You should get 8 large patties.

Step 6

Bake for 20 minutes, then carefully flip and bake for another 10 minutes, or until lightly golden brown.

Step 7

Serve your vegan chicken patties with or without a bun, and with all your favourite toppings.