I am sometimes disappointed with made from scratch vegan patty recipes. It seems they often either lack flavor or have an imbalance of flavors (too much of one herb or another), and they tend to be either too mushy or they fall apart during preparation. We were pleased with the ones I made today, in fact, I was intending to freeze some of the leftover patties for another meal but we ended up eating them all.
I started by briefly rinsing and draining red poha (flattened red rice) in water and setting it aside (it really doesn’t need to soak).
Meanwhile I sautéed onion, garlic and jalapeño with a little olive oil. When the onion had softened I added chopped mushrooms and then shredded carrot.
For seasoning I used my homemade “beef” style seasoning and powdered shiitake mushrooms.
I then added the dampened red poha and mixed in almond butter and black bean purée.
Adding a little rolled oats which had been ground to a powder in a coffee grinder brought the mixture to a consistency where it could be rolled it into balls and flattened without making a sticky mess.
The patties held together nicely and had a bit of a crispy exterior when fried in just a little olive oil.
We enjoyed these vegan “burger” patties (minus the bun) on a bed of arugula, spinach, cucumber and avocado. I had a squirt of Sweet Baby Ray’s® Honey Chipotle Barbecue Sauce and some Chinese cabbage sprouts on mine.