Yummy! These have a little kick, and you can up that with more peppers if you wish. We had them with diced tomato, shredded lettuce, and vegan mayo. I had one the next day tossed into a salad with salsa and vegan sour cream.
1/2 cup oats
2 1/2 cups baked and mashed sweet potatoes
1/2 onion diced
3 cups cooked black beans
1 cup flour
1 1/2 cups panko crumbs
1 jalapeno finely diced
1/2 teaspoon smoked paprika
1 teaspoon turmeric
1 teaspoon chili powder
1 teaspoon cumin
1/4 cup nutritional yeast
Mix all ingredients. Allow to sit for 10-15 minutes. Coat a baking pan or stone with a small amount of oil. Form into balls and lightly press down to make patties on baking pan/stone. Place in oven at 375* Cook 15-20 minutes until first side browns. Do not flip until one side is browned. Flip carefully and cook for another 15 minutes.
Serve and enjoy!
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.
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
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!
My kids are big fans of what they often call “Crabby Patties.” These patties are actually made of tuna, not crab and are an easy recipe that I got from my grandmother years ago. When some of them started going vegetarian and then vegan, I at first just made them Boca or something else when everyone else ate the patties. But, eventually I decided they needed some sort of replacement patty and started making these tofu (or tofu + garbanzo) patties for them when others were having the tuna. So, I’m passing on both recipes here, in case you need to cook for some pesky omnivores with your vegans.
“Crabby Patties” aka Tuna Patties
2 cans chunk tuna in water
1 sleeve crushed saltines
salt and pepper to taste
Mash tuna, add crushed saltines and eggs and mix well. Add salt and pepper and knead until dispersed. Form into patties. Slightly oil a baking pan and place patties on pan in 350* oven. Turn when browned. Serve with or without buns.
Uncrabby Patties aka Tofu Patties
1 container extra firm tofu
(optional – 1 can garbanzo beans blended)
1 sleeve crushed saltines (may need slightly more if using the beans too)
2 t soy sauce
salt and pepper to taste
This recipe works just like the one above, except you add the soy sauce and sub in the tofu for the tuna. If you are using the garbanzos as well, blend or puree them before adding to the mashed tofu.
Easy peasy and tasty too.