This recipe started as a salmon patty croquette recipe that got translated into a tuna patty recipe by my grandmother. That was passed down to me (I still make it for the omnis) and I veganized it, because I loved them so. They are pretty easy to make and good alone or on a sandwich.
For a gluten free version, sub gluten free breadcrumbs or garbanzo flour for the Panko.
Ingredients
2 cans garbanzo beans
1 package firm or extra firm tofu
1.5 cups Panko or other bread crumbs
1/2-1 onion finely minced
2 T Bragg’s (or soy sauce)
2 T kelp granules or flakes
1/4 cup nutritional yeast flakes
Salt to taste
Olive oil
Process
Drain tofu and beans. Pulse in blender or food processor until finely minced. Scrape into a large bowl and mix in remaining ingredients. If it’s too wet to form patties, add more crumbs or flour bit by bit until a patty will hold together.
Coat a baking pan very lightly with olive oil. Arrange patties on pan in single layer. Bake at 375*, checking periodically for doneness on the bottom side. Flip when bottom is golden brown. These will take about 20-25 minutes to cook.
Serve alone, on a sandwich, or on a bed of lettuce.
Charlie says they smell delicious!
