Crispy Vegan Chicken Patties

Nothing beats the feeling of biting into a crispy patty that’s packed with flavor, especially when it’s a Crispy Vegan Chicken Patties recipe that I’ve come to love. The idea first sparked at a friends’ gathering where we were all looking for delicious plant-based options. I decided to whip something up that would not only satisfy my cravings but also impress my friends. The combination of textures and flavors in these patties is simply irresistible! They’re crispy on the outside and moist on the inside, making them a fantastic addition to any meal. Imagine serving them at dinner, and everyone asking for seconds. That’s the magic of these Crispy Vegan Chicken Patties.

What You’ll Need for Crispy Vegan Chicken Patties

Gathering the right ingredients is crucial for the perfect blend of flavors in these Crispy Vegan Chicken Patties. Each ingredient plays a significant role in creating that irresistible texture and taste. From the hearty TVP to the wholesome chickpeas, these ingredients work harmoniously to deliver a satisfying dish.

• 1 + ½ cup TVP (Soy): A fantastic meat substitute that provides a similar texture to ground meat.
• 4 cup Veggie broth: Infuses the TVP with flavor, making the base of your patties delicious.
• 1 cup Chickpeas (canned): Full of protein and fiber; they add creaminess to the mixture.
• 3 Tbsp Olive oil: Enhances moisture and flavor in the patties.
• ⅓ cup Mayo (vegan): Keeps the mixture moist and binds all ingredients together.
• 1 tsp Sage (dried): Adds a warm, earthy flavor.
• 1 tsp Thyme (dried): Contributes a subtle herbal note.
• 1 tsp Marjoram (dried): Complements the other herbs beautifully with its mild flavor.
• 1 tsp Onion powder: A must for that savory, oniony kick.
• 1 tsp Garlic powder: Intensifies the flavor profile.
• ½ cup White rice flour: Helps in binding the mixture and gives it a slight crunch.
• 4 Tbsp Tapioca starch: Adds chewiness and binds the ingredients.
• 1 Tbsp Lemon juice (freshly squeezed): Brightens up the flavors.
• 1 + ½ tsp Salt: Essential for bringing all the flavors together.
• ⅛ tsp Black pepper: Adds a hint of spice.
• 1 cup Panko breadcrumbs: Provides that crispy coating we all love.
• ½ tsp Sage (dried): A second round of flavor to enhance the taste.
• ½ tsp Thyme (dried): Another layer of herbal goodness.
• ½ tsp Marjoram (dried): Completes the herbal symphony.
• 4 Tbsp Vegetable oil: For frying, ensuring a golden crust.

How to Cook Crispy Vegan Chicken Patties

Cooking these Crispy Vegan Chicken Patties is an enjoyable experience that fills your kitchen with amazing aromas. Follow these detailed steps to ensure that you achieve the perfect texture and flavor. Let’s dive right in!

1. Start by boiling water in a kettle and adding the veggie stock. Once the water is bubbling, pour it into a heat-resistant bowl with the TVP. Let it soak for about 10 minutes. You’re aiming for a moist, soft texture that mimics ground meat. After soaking, give it a good squeeze to remove any excess liquid.
2. While the TVP is soaking, drain the canned chickpeas or, if using dry ones, ensure they are pre-cooked. These will provide a creamy base for your patties.
3. Juice a lemon and set it aside. This will add a fresh zing to your mixture.
4. Measure out all the other ingredients to have everything ready. This makes the process smooth and hassle-free.
5. In a food processor, add the drained chickpeas, olive oil, and all the spices: sage, thyme, marjoram, onion powder, garlic powder, salt, and black pepper. Pour in the lemon juice as well. Pulse the mixture for about 15 to 20 seconds. You want a chunky texture, not a puree; it’s important to retain some bits for texture.
6. Next, add the soaked and squeezed TVP into the food processor. Pulse again for a quick 10 to 15 seconds. This step combines the TVP with the chickpeas for that perfect blend.
7. Transfer the contents of the food processor into a large mixing bowl. Now, add in the mayo, rice flour, and tapioca starch. Mix well with a spatula until fully combined. You should aim for a moist, slightly sticky ball that holds together.
8. Before forming patties, chill the mixture in the fridge for about 15 minutes. This helps it firm up, making it easier to shape.
9. In the meantime, prepare the breadcrumbs by adding panko or gluten-free breadcrumbs to a large plate. Mix in the extra sage, thyme, marjoram, and a pinch of salt.
10. Once chilled, take about a ¼ cup of the mixture and roll it into a ball, similar to the size of a large ice cream scoop. Flatten the ball gently between your palms and press both sides into the breadcrumb mixture, coating them well.
11. Preheat a cast-iron skillet or non-stick frying pan over medium heat. Make sure to use a high heat-tolerant oil like sunflower oil. When the oil is hot, carefully place the patties in the skillet. Fry them for about 5 minutes on each side until they’re golden brown and crispy.

Recipe Notes about Crispy Vegan Chicken Patties

Cooking these Crispy Vegan Chicken Patties comes with its own set of tips for the best results. Here are a few to keep in mind:

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet for crispy results.
• Freezing: You can freeze the uncooked patties. Just make sure to layer them between parchment paper before placing them in a freezer-safe bag.
• Pairing: These patties pair wonderfully with a fresh salad, steamed vegetables, or tucked into a whole-grain burger bun.
• Baking Alternative: If you prefer baking, preheat your oven to 350°F (180°C) and bake the patties for approximately 15 minutes, but spritz them with oil to keep them moist.
• Air Fryer Option: For a healthier, oil-free version, cook them in the air fryer for a crispy finish.

Side Dish Ideas for Crispy Vegan Chicken Patties

Serving your Crispy Vegan Chicken Patties can be as creative as you want! Here are some delightful side dish ideas and serving suggestions:

• Fresh Green Salad: A light, crisp salad with seasonal greens and a vinaigrette perfectly complements these patties.
• Sweet Potato Fries: Crispy sweet potato fries offer a delicious contrast to the savory flavor of the patties.
• Coleslaw: A tangy coleslaw adds crunch and acidity, balancing the richness of the patties.
• Quinoa Salad: A refreshing quinoa salad mixed with veggies and herbs can be a wholesome side dish.
• Grilled Vegetables: Serve with grilled or roasted vegetables for a colorful and nutritious plate.
• Burger Style: Dress them up as burgers with your favorite toppings, like avocado, lettuce, and tomato on a toasted bun.
• Wrap It Up: These patties can also be wrapped in a tortilla with your favorite sauces and fresh veggies.

FAQ

Conclusion

In conclusion, these Crispy Vegan Chicken Patties are not just a meal; they represent a delightful blend of flavor and texture that even non-vegans will enjoy. They’re versatile, easy to make, and perfect for any occasion. I encourage you to try making them this week—they might just become your new favorite dish! Enjoy the satisfaction of making a delicious plant-based meal that everyone will love.

Crispy Vegan Chicken Patties

Craving something crunchy and satisfying? These Crispy Vegan Chicken Patties are the ultimate plant-based treat! Packed with flavor and juicy texture, they are perfect for a quick dinner or as a delightful appetizer. A must-try for any vegan meal!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 12 small patties

Course: Appetizers, Dinner

Cuisine: American

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 cup TVP (Soy)
• 4 cup Veggie broth
• 1 cup Chickpeas (canned)
• 3 Tbsp Olive oil
• 0.33 cup Mayo (vegan)
• 1 tsp Sage (dried)
• 1 tsp Thyme (dried)
• 1 tsp Marjoram (dried)
• 1 tsp Onion powder
• 1 tsp Garlic powder
• 0.5 cup White rice flour
• 4 Tbsp Tapioca starch
• 1 Tbsp Lemon juice (freshly squeezed)
• 1.5 tsp Salt
• 0.125 tsp Black pepper
• 1 cup Panko breadcrumbs
• 0.5 tsp Sage (dried)
• 0.5 tsp Thyme (dried)
• 0.5 tsp Marjoram (dried)
• 4 Tbsp Vegetable oil

Equipment

• Glass mixing bowl
• Food Processor
• Non-stick frying pan (10.5 inch / 26 cm)
• Cast-iron skillet by UnoCasa

Method

 

1. Start by boiling water in a kettle and adding the veggie stock. Once the water is bubbling, pour it into a heat-resistant bowl with the TVP. Let it soak for about 10 minutes. You’re aiming for a moist, soft texture that mimics ground meat. After soaking, give it a good squeeze to remove any excess liquid.
2. While the TVP is soaking, drain the canned chickpeas or, if using dry ones, ensure they are pre-cooked. These will provide a creamy base for your patties.
3. Juice a lemon and set it aside. This will add a fresh zing to your mixture.
4. Measure out all the other ingredients to have everything ready. This makes the process smooth and hassle-free.
5. In a food processor, add the drained chickpeas, olive oil, and all the spices: sage, thyme, marjoram, onion powder, garlic powder, salt, and black pepper. Pour in the lemon juice as well. Pulse the mixture for about 15 to 20 seconds. You want a chunky texture, not a puree; it’s important to retain some bits for texture.
6. Next, add the soaked and squeezed TVP into the food processor. Pulse again for a quick 10 to 15 seconds. This step combines the TVP with the chickpeas for that perfect blend.
7. Transfer the contents of the food processor into a large mixing bowl. Now, add in the mayo, rice flour, and tapioca starch. Mix well with a spatula until fully combined. You should aim for a moist, slightly sticky ball that holds together.
8. Before forming patties, chill the mixture in the fridge for about 15 minutes. This helps it firm up, making it easier to shape.
9. In the meantime, prepare the breadcrumbs by adding panko or gluten-free breadcrumbs to a large plate. Mix in the extra sage, thyme, marjoram, and a pinch of salt.
10. Once chilled, take about a ¼ cup of the mixture and roll it into a ball, similar to the size of a large ice cream scoop. Flatten the ball gently between your palms and press both sides into the breadcrumb mixture, coating them well.
11. Preheat a cast-iron skillet or non-stick frying pan over medium heat. Make sure to use a high heat-tolerant oil like sunflower oil. When the oil is hot, carefully place the patties in the skillet. Fry them for about 5 minutes on each side until they’re golden brown and crispy.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet for crispy results.
• Freezing: You can freeze the uncooked patties. Just make sure to layer them between parchment paper before placing them in a freezer-safe bag.
• Pairing: These patties pair wonderfully with a fresh salad, steamed vegetables, or tucked into a whole-grain burger bun.
• Baking Alternative: If you prefer baking, preheat your oven to 350°F (180°C) and bake the patties for approximately 15 minutes, but spritz them with oil to keep them moist.
• Air Fryer Option: For a healthier, oil-free version, cook them in the air fryer for a crispy finish.

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Meet Adele Mercer

Every meal deserves a spectacular finish, whether it is a savory main or a sweet treat. I enjoy the entire creative cycle, from kneading dough to editing the final photos. I developed this recipe to be approachable for home cooks while ensuring it delivers the high-quality results you expect.