Crispy Vegan Chicken Patties
These Crispy Vegan Chicken Patties are flavorful, crunchy, and perfect for any meal! Easy to make with simple ingredients and packed with plant-based protein.
Equipment
- Mixing Bowls
- Skillet or frying pan
- Spatula
- Measuring cups and spoons
- Food processor or potato masher
Ingredients
- 1+1 cup TVP (Textured Vegetable Protein)
- 4 cups Veggie broth
- 1 cup Chickpeas canned
- 3 Tbsp Olive oil
- 1 cup Mayo vegan
- 1 tsp Sage spice
- 1 tsp Thyme spice
- 1 tsp Marjoram spice
- 1 tsp Onion powder spice
- 1 tsp Garlic powder spice
- 1 cup White rice flour
- 4 Tbsp Tapioca starch
- 1 Tbsp Lemon juice freshly squeezed
- 1+1 tsp Salt
- 0.5 tsp Black pepper
- 1 cup Panko breadcrumbs
- 4 Tbsp Vegetable oil for frying
Instructions
- Bring 4 cups of veggie broth to a boil in a medium saucepan. Add 1+1 cups of TVP, stir, and remove from heat. Let sit for about 10 minutes until liquid is absorbed and TVP is tender.
- Drain and rinse the canned chickpeas. Mash them in a mixing bowl using a food processor or potato masher until mostly smooth with some texture.
- Combine the soaked TVP, mashed chickpeas, 3 Tbsp olive oil, 1 cup vegan mayo, 1 Tbsp lemon juice, and all spices (sage, thyme, marjoram, onion powder, garlic powder, salt, and black pepper) in a large mixing bowl. Mix thoroughly.
- Add 1 cup white rice flour and 4 Tbsp tapioca starch. Stir until a cohesive dough forms. Add more rice flour if mixture is too wet.
- Shape mixture into patties about ½ inch thick using clean hands. Size as preferred.
- Place 1 cup panko breadcrumbs in a shallow bowl. Coat each patty gently in breadcrumbs, pressing lightly to adhere.
- Heat 4 Tbsp vegetable oil in a large skillet over medium heat. Fry patties 4-5 minutes per side until golden brown and crispy. Drain on paper towel.
Notes
- Add cayenne pepper or red pepper flakes for some heat.
- Mix in fresh herbs like parsley or cilantro for extra flavor.
- Substitute tapioca starch with cornstarch or arrowroot powder if needed.
- For gluten-free, use certified gluten-free panko breadcrumbs.
- Prepare mixture ahead and refrigerate up to 3 days or freeze shaped patties for up to a month.