meatless chicken patties

Everyone will enjoy these delicious vegan chicken patties may they be dipped into remoulade sauce or added to burgers, sliders, or sandwiches. They have a crispy crust seasoned with herbs and a flavorful crumble texture inside. They are absolutely delectable not to mention unnoticeable gluten-free.

Crispy Vegan Chicken Patties (Gluten-free)

+ ½ cup TVP (Soy) (-> What is TVP?)

Veggie broth

Chickpeas (canned)

Tbsp Olive oil

Mayo (I used vegan)

tsp Sage (dried)

tsp Thyme (dried)

tsp Marjoram (dried)

Onion powder

Garlic powder

White rice flour

Tbsp Tapioca starch (-> tapioca starch substitutes)

Lemon juice (freshly squeezed)

Salt

Black pepper

breadcrumbs

½ tsp Sage (dried)

½ tsp Thyme (dried)

½ tsp Marjoram (dried)

Tbsp Vegetable oil

Boil water in a kettle and add the veggie stock. Take a heat-resisting bowl and soak TVP in the hot veggie broth for 10 minutes. When the time is up, squeeze the liquid out. As a result, you need to have a moist, soft "ground meat" texture.

Drain canned chickpeas or pre-cook dry ones.

Juice a lemon.

Measure out all other ingredients.

Prepare the ingredients

Take a food processor and add chickpeas, olive oil, all spices (3 herbs, onion and garlic powder, salt, and black pepper), and lemon juice. Pulse for 15-20 seconds. You don't want to puree the chickpeas. You want to retain some bits and pieces for better texture.

Add soaked and squeezed TVP. Pulse for 10-15 seconds.

Take a large mixing bowl and empty the contents of the food processor into it. Add mayo, flour, and starch. Stir well with a spatula.

Use your hands at the end to see if you can form a large ball. It should be moist, and a bit sticky, but dry enough to easily get them off the sides.

Making the patties

Before forming the patties, chill the mixture in the fridge for 15 minutes.

In the meantime, prepare the breadcrumbs. Take a large plate or a shallow bowl and add panko or gluten-free breadcrumbs of your choice with sage, thyme, marjoram, and a pinch of salt.

Take like a 1/4 cup of the mixture and try to form a ball first. It should be the size of a large scoop of ice cream.

Flatten the balls between your palms and gently press both sides in the breadcrumbs.

Forming the patties

Preheat a cast-iron skillet or a frying pan over medium heat. Use a high heat-tolerant oil like sunflower oil or coconut oil. Once it is hot, place the plant-based chicken patties in it.

Fry them for 5 minutes on each side.

Frying

https://content.jwplatform.com/videos/2Gk7PinZ.mp4

Vegan Chicken Patties

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Crispy Vegan Chicken Patties (Glute...

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