Go Back
+ servings
Several round-shaped breadcrumbs covered patties on a large white plate with a light orange sauce in a white bowl. Chopped parsley and lemon wedges are around for decoration.
Print

Crispy Vegan Chicken Patties

Everyone will enjoy these delicious vegan chicken patties may they be dipped into remoulade sauce or added to burgers, sliders, or sandwiches. They have a crispy crust seasoned with herbs and a flavorful crumble texture inside.
Course Main Course
Cuisine Asian, Dairy-free, Egg-free, Gluten-free, Nut-free, Thai, Vegan, Vegetarian
Keyword meatless chicken patties, vegan chicken burger, vegan chicken patties
Prep Time 20 minutes
Cook Time 10 minutes
Chilling time 15 minutes
Total Time 45 minutes
Servings 12 small patties
Calories 190kcal

Ingredients

Vegan chicken patty mixture

Breadcrumbs

Instructions

Prepare the ingredients

  • Boil water in a kettle and add the veggie stock. Take a heat-resisting bowl and soak TVP in the hot veggie broth for 10 minutes. When the time is up, squeeze the liquid out. As a result, you need to have a moist, soft "ground meat" texture.
  • Drain canned chickpeas or pre-cook dry ones.
  • Juice a lemon.
  • Measure out all other ingredients.

Making the patties

  • Take a food processor and add chickpeas, olive oil, all spices (3 herbs, onion and garlic powder, salt, and black pepper), and lemon juice. Pulse for 15-20 seconds. You don't want to puree the chickpeas. You want to retain some bits and pieces for better texture.
  • Add soaked and squeezed TVP. Pulse for 10-15 seconds.
  • Take a large mixing bowl and empty the contents of the food processor into it. Add mayo, flour, and starch. Stir well with a spatula.
  • Use your hands at the end to see if you can form a large ball. It should be moist, and a bit sticky, but dry enough to easily get them off the sides.

Forming the patties

  • Before forming the patties, chill the mixture in the fridge for 15 minutes.
  • In the meantime, prepare the breadcrumbs. Take a large plate or a shallow bowl and add panko or gluten-free breadcrumbs of your choice with sage, thyme, marjoram, and a pinch of salt.
  • Take like a ¼ cup of the mixture and try to form a ball first. It should be the size of a large scoop of ice cream.
  • Flatten the balls between your palms and gently press both sides in the breadcrumbs.

Frying

  • Preheat a cast-iron skillet or a frying pan over medium heat. Use a high heat-tolerant oil like sunflower oil or coconut oil. Once it is hot, place the plant-based chicken patties in it.
  • Fry them for 5 minutes on each side.

Video

Notes

  • Bake them in the oven. Preheat the oven over 350 Fahrenheit (180 degrees Celsius) and bake them for approx. 15 minutes. Unless you spray them with some oil, they will dry out in the oven. They will still be crispy but not as moist as after frying.
  • Use an air fryer. If you want to make them oil-free, use an air fryer.

Nutrition

Serving: 1small patty | Calories: 190kcal | Carbohydrates: 20g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 678mg | Potassium: 64mg | Fiber: 3g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg