Crispy Vegan Chicken Patties
These vegan chicken patties feature a crispy crust seasoned with herbs and a flavor-packed crumbly texture inside. They are great with dips or added to burgers, sliders, or sandwiches.
Servings 12 small patties
Calories 190kcal
Equipment
- Glass mixing bowl
- Food processor
- Non-stick frying pan (10.5 inch / 26 cm)
- our Cast-iron Skillet by UnoCasa
Ingredients
Vegan chicken patty mixture
- 1 + ½ cup TVP (Soy) -> What is TVP?
- 4 cup Veggie broth
- 1 cup Chickpeas (canned)
- 3 Tbsp Olive oil
- ⅓ cup Mayo (I used vegan)
- 1 tsp Sage (dried)
- 1 tsp Thyme (dried)
- 1 tsp Marjoram (dried)
- 1 tsp Onion powder
- 1 tsp Garlic powder
- ½ cup White rice flour
- 4 Tbsp Tapioca starch -> tapioca starch substitutes
- 1 Tbsp Lemon juice (freshly squeezed)
- 1 + ½ tsp Salt
- ⅛ tsp Black pepper
Breadcrumbs
- 1 cup Panko breadcrumbs
- ½ tsp Sage (dried)
- ½ tsp Thyme (dried)
- ½ tsp Marjoram (dried)
- 4 Tbsp Vegetable oil
Instructions
Prepare the ingredients
- 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.
Making the patties
- 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.
Forming 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.
Frying
- 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.
Video
[adthrive-in-post-video-player video-id="2Gk7PinZ" upload-date="2022-07-14T19:22:46.000Z" name="Vegan Chicken Patties" description="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." player-type="default" override-embed="default"]
Notes
- Bake them in the oven. Preheat the oven over 350 Fahrenheit (180 degrees Celsius) and bake them for approx. 15 minutes. Unless you spray them with some oil, they will dry out in the oven. They will still be crispy but not as moist as after frying.
- Use an air fryer. If you want to make them oil-free, use an air fryer.