Homemade Soy Patties

Instructions

1. In a large bowl, combine the TVP soy granules, salt, garlic powder, onion powder, smoked paprika, and tomato paste.
2. Pour 250ml of boiling water over the mixture and stir well to combine. Let it sit for 5 minutes to allow the TVP to rehydrate.
3. Add the apple cider vinegar to the TVP mixture and stir to incorporate.
4. In a separate bowl, cut the stale bread into small chunks. Pour just enough hot soy milk over the bread to cover it. Let it sit for a few minutes until the bread has absorbed the liquid.
5. Add the soaked bread to the TVP mixture. Then add the fried onions and 2 tablespoons of chickpea flour.
6. Mix everything thoroughly. If the mixture seems too wet, add more chickpea flour, one tablespoon at a time, until you reach a consistency that can be formed into patties.
7. Scoop the mixture with a spoon and shape into a patty. You can coat your hands with a little olive oil to prevent sticking.
8. Place the all-purpose flour on a plate. Gently coat each patty with flour on all sides.
9. To cook the patties, you have two options:
10. For pan-frying: Heat olive oil in a large skillet over medium heat. Cook the patties for about 4-5 minutes on each side, or until golden brown and crispy.
11. For baking: Preheat your oven to 200°C (400°F). Place the patties on a baking sheet lined with parchment paper. Brush each patty with a little olive oil. Bake for 15-20 minutes, flipping halfway through, until golden brown on both sides.
12. Serve the patties hot as a burger, in a wrap, or as part of a main dish.
13. These patties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet or in the oven until heated through.
14. You can also freeze the uncooked patties for up to 1 month. Thaw in the refrigerator before cooking.