Vegan Chickpea Salmon Patties
Ingredients:
- 1 can (12 oz) of chickpeas, drained and rinsed
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water (as egg substitute)
- 1/4 cup chopped onions
- 1/4 cup chopped bell peppers
- 2 tablespoons yellow cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 tablespoons vegan mayonnaise
- 1 teaspoon soy sauce
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon ground black pepper
- 1 slice of vegan bread, crumbled
- 1/4 cup flour (add slowly, if necessary, to adjust consistency)
Instructions:
- Begin by preheating your skillet over medium heat, adding a small amount of oil for frying.
- In a food processor, pulse the chickpeas until finely chopped, but not pureed. Transfer them to a large mixing bowl.
- In a small bowl, mix the ground flaxseed with water and allow it to sit for a few minutes until it thickens to an egg-like consistency.
- Add the flaxseed mixture, chopped onions, chopped bell peppers, cornmeal, salt, garlic powder, vegan mayonnaise, soy sauce, liquid smoke, ground black pepper, and crumbled vegan bread to the bowl with the chickpeas.
- Gently combine all the ingredients until well mixed. If the mixture is too wet, gradually add flour until it reaches a suitable consistency for forming patties.
- Divide the mixture into four equal portions and shape each portion into a patty.
- Place the patties in the preheated skillet and cook until golden brown on one side. Carefully flip them and cook until golden brown on the other side.
- Once both sides are nicely browned, remove the patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the vegan salmon patties hot, accompanied by your favorite vegan tartar sauce or dipping sauce on the side. Enjoy!
Additional Information:
- Chickpeas, also known as garbanzo beans, are a good source of plant-based protein and fiber. They add a hearty texture to these vegan patties.
- Flaxseeds are rich in omega-3 fatty acids and are commonly used as an egg substitute in vegan cooking. When mixed with water, they form a gel-like consistency that helps bind the ingredients together.
- Onions and bell peppers add flavor and texture to the patties, while also providing essential vitamins and minerals.
- Cornmeal adds a subtle crunch to the patties and helps absorb excess moisture.
- Vegan mayonnaise adds creaminess and moisture to the mixture, while soy sauce and liquid smoke provide depth of flavor and a hint of smokiness.
- Ground black pepper and garlic powder enhance the overall seasoning of the patties.
- Crumbled vegan bread acts as a binder, helping to hold the patties together during cooking.
- Adjust the consistency of the mixture with flour as needed to ensure the patties hold their shape when cooked.
- These vegan salmon patties are delicious served hot, either as a main dish or as a tasty addition to salads or sandwiches.
- Feel free to customize the recipe by adding your favorite herbs, spices, or vegetables to suit your taste preferences.
Vegan Chickpea Patties
Ingredients:
- 1 can (12 oz) of chickpeas, drained and rinsed
- 2 tablespoons ground flaxseed mixed with 6 tablespoons water (as egg substitute)
- 1/4 cup chopped onions
- 1/4 cup chopped bell peppers
- 2 tablespoons yellow cornmeal
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 2 tablespoons vegan mayonnaise
- 1 teaspoon soy sauce
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon ground black pepper
- 1 slice of vegan bread, crumbled
- 1/4 cup flour (add slowly, if necessary, to adjust consistency)
Instructions:
- Preheat your skillet over medium heat and add a bit of oil for frying.
- In a food processor, pulse the chickpeas until they are finely chopped but not pureed. Transfer to a large mixing bowl.
- In a small bowl, mix ground flaxseed with water and let it sit for a few minutes until it thickens to an egg-like consistency.
- Add the flaxseed mixture, chopped onions, chopped peppers, cornmeal, salt, garlic powder, vegan mayonnaise, soy sauce, liquid smoke, ground black pepper, and crumbled vegan bread to the bowl with the chickpeas.
- Gently mix all the ingredients together until well combined. If the mixture is too wet, add flour gradually until it reaches a good consistency for forming patties.
- Divide the mixture into four equal portions and shape each portion into a patty.
- Place the patties in the preheated skillet and cook until golden brown on one side, then gently flip and cook until golden brown on the other side.
- Once both sides are nicely browned, remove the patties from the skillet and place them on a plate lined with paper towels to drain any excess oil.
- Serve the vegan salmon patties hot, with your favorite vegan tartar sauce or dipping sauce on the side. Enjoy!