Makes 12 patties; serves 6
- 2 cups vegetable broth
- 2 cups TVP
- 1/4 cup tahini or peanut butter
- 3 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chickpea flour
- Bread crumbs and/or matzo meal for dredging
- Oil for frying
In a 2-quart (or larger) saucepan, heat broth to boiling. Remove from heat, add TVP, cover and set aside to rehydrate about 10 minutes. Add tahini, yeast, salt and pepper and mix well. Add chickpea flour and mix well into a thick paste. Place bread crumbs in a shallow bowl. Scoop 1/4 to 1/3 cup of mixture, drop into crumbs and flatten into a 3- to 4-inch patty. Turn patty to coat with crumbs on all sides. Heat oil in a skillet on medium. In batches, adding oil as necessary, fry patties 2 minutes, flip and fry 2 minutes, until golden-brown on both sides. Drain on paper towels.
No comments:
Post a Comment