Now this was a tough one to develop. I’m pretty sure you can understand why it was so difficult, but let me tell you anyway that turning a recipe that is supposed to be 100% meat-based, into a plant-based one, is no easy task, especially if you are planning to get amazing results. It took quite a while to get it right, that’s for sure, but at the moment I’m fully convinced that these patties taste way better than any non-vegan counterpart, and they also happen to be healthy, which is always a bonus. Enjoy the preparation and don’t forget to let us know what you think about this recipe in the comment section.
- Place the chickpeas and the lentils onto a dish, and mash them with a potato masher.
- Move the mashed pulses into a bowl and add in the parsley, the paprika, the coriander, the pepper, the cumin, and mix well to properly incorporate them.
- Add in the rest of the ingredients, which are the breadcrumbs, the flour, the miso paste and the salt if desired, and stir them in to complete the mixture.
- For a gluten-free version, simply substitute the flour and the breadcrumbs for gluten-free ones.
- Bring the ingredients together with your hands to form a ball, place it back into the bowl and cover it with cling film. Place the mixture in the fridge to rest for 30 minutes before moving on.
- Once the time has elapsed, preheat the oven to 200°C (390°F), divide the mixture into portions and form the patties using either a pastry ring or a cookie cutter. We like our patties to be 60 grams (or 2 ounces) each, with a diameter of 7.5 centimeters (3 inches).
- Line a baking tray with greaseproof paper, transfer the patties onto the tray and cook them for 10 minutes to complete the recipe. If you want to obtain a more “fried” final look, you can coat the patties with breadcrumbs before cooking them.
Preparation Time: 10m
Cooking Time: 10m
Total Time: 20m
Cooking Temperature: 200°C - 390°F
Storage Times: You can keep the uncooked mixture in the fridge for up to 3 days.