Bangin' Breakfast Patties
From Pumpkinberry 13 years ago
- 15-20 minutes to make
- Serves 14-18
I think "vegan" needs to be a listed cuisine type. =) Tom and I created these a few weeks ago. We drizzled them with maple syrup and had on them on the side of waffles, but when I bit into one I thought we were having sausage. Read more (Surprise!) I guess where the faux meat goes wrong is that it's always trying to mimic the look and texture of the real deal, it kind of forgets that the taste is usually "somewhat" off. These don't <i>look</i> like sausage, or feel like them either, but they were so tasty that Tom and I said if we had any guests over for breakfast- this is a must serve. See less
Ingredients
- 1 can chickpeas, drained (we use the 19oz|540ml cans but there’s no reason you can’t use the 14oz, it will just make less) shopping list
- 1/3 cup unsweetened soymilk shopping list
- 2 teaspoons organic cane sugar shopping list
- 2/3 cup panko crumbs shopping list
- 1 teaspoon ginger paste shopping list
- 1/2 teaspoon nutmeg shopping list
- 1/2 teaspoon onion powder shopping list
- 2/3 cup cooked brown rice (we use cold leftover rice!) shopping list
- 1/2 teaspoon salt shopping list
How to make it
- 1.) Put your can of chickpeas into a food processor or magic bullet and chop that sucker into a puree.
- 2.) In a small to medium sized bowl, pour in your chickpea puree and everything else (it doesn’t matter what order you go in) and then stir until it’s all combined.
- 3.) Take a spoonful at a time and press into patty shape. Cook in a pan with oil on medium to medium high heat for 3-5 minutes each side, or until brown/orange.
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