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.
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.
Juice a lemon and set it aside. This will add a fresh zing to your mixture.
Measure out all the other ingredients to have everything ready. This makes the process smooth and hassle-free.
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.
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.
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.
Before forming patties, chill the mixture in the fridge for about 15 minutes. This helps it firm up, making it easier to shape.
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.
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.
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.
