Our Bangin’ Breakfast Patties

Okay, Tom and I actually created these amazing breakfast patties a few weeks ago, but I was so preoccupied with how good they tasted that I forgot to take photos and before I knew it the entire plate was gone. That alone should tell you how fabulous they taste! We drizzled them with maple syrup and had on them on the side of waffles, but when I bit into one I thought we were having sausage. I wasn’t expecting that at all! I guess where the faux meat goes wrong is that it’s always trying to mimic the look and texture of the real deal, it kind of forgets that the taste is usually “somewhat” off. These don’t look like sausage, or feel like them either, but they were so tasty that Tom and I said if we had any guests over for breakfast- this is a must serve.

What You Need

☑ 1 can chickpeas, drained (we use the 19oz|540ml cans but there’s no reason you can’t use the 14oz, it will just make less)
☑ 1/3 cup unsweetened soymilk
☑ 2 teaspoons organic cane sugar
☑ 2/3 cup panko crumbs
☑ 1 teaspoon ginger paste
☑ 1/2 teaspoon nutmeg
☑ 1/2 teaspoon onion powder
☑ 2/3 cup cooked brown rice (we use cold leftover rice!)
☑ 1/2 teaspoon salt

What You Do

1.) Put your can of chickpeas into a food processor or magic bullet and chop that sucker into a puree.
2.) In a small to medium sized bowl, pour in your chickpea puree and everything else (it doesn’t matter what order you go in) and then stir until it’s all combined.
3.) Take a spoonful at a time and press into patty shape. Cook in a pan with oil on medium to medium high heat for 3-5 minutes each side, or until brown/orange.

YUM.

*Note: This makes about 14 small to medium patties- we wrap them and refrigerate them for later.