Meatless Patties (Original)
Oliver PauShare
Meatless Patties (Original)
Oliver Pau
Rated 5.0 stars by 1 users
Category
Patties, Sausages and More
Author:
Oliver Pau
Prep Time
30 minutes
Cook Time
45 minutes
I like to add a little more flavor and texture to my meatless patties. This recipe includes fennel seed, cumin, smoked paprika, onions and chopped walnuts. Modify the ingredients for a blend that suits your tastes. The possibilities are endless.
Ingredients
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1 cup (120 g) Original Plant Protein Mix
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1/2 medium-sized onion, diced
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1/2 cup walnuts, chopped
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1/2 teaspoon each fennel seed, cumin and smoked paprika
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⅓ cup water
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½ teaspoon + pinch of salt
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Oil for pan frying
Directions
Heat a small pan over medium heat. Add enough oil to coat the bottom of the pan. Add fennel seeds and fry for 30 seconds until fragrant. Add onions, cumin, smoked paprika and a pinch of salt. Cook until onions are soft. Take pan off heat and allow ingredients to cool.
Put the Original Plant Protein Mix in a bowl. Add onion mixture and walnuts. Stir until ingredients are evenly distributed. Gradually add water into the bowl while stirring frequently with a fork. Stop adding water when the mixture is just moist. If the mix is too dry, add one teaspoon of water at a time and continue stirring until the dry mix is no longer visible. The mixture may still seem a little crumbly.
Place the mixture onto a large cutting board or clean counter. Knead the mixture until it forms a dough. If it is difficult to incorporate the add-ins, add one teaspoon of water at a time and continue kneading until ingredients are incorporated into the dough.
The kneaded dough should have a sturdy consistency. The texture is correct if you can pull off pieces with a little bit of give. If pieces break off too easily, sprinkle the kneading surface with a little more mix and knead until you get the right consistency. Cut the dough in half and shape into two balls. Press the balls into the shape of patties.
Add several inches of water to a large pot with a steamer basket and bring to a simmer. Lightly grease the steamer basket or place patties on parchment paper. Lay patties in steamer basket in a single layer and steam for 25 minutes. Allow the patties to cool before frying. The patties can be refrigerated at this point until ready to use.
To use the patties for a burger: heat a pan over medium to med-high heat. Add enough oil to create a thin layer in the pan.. Add the patties to the pan and fry for 2-3 minutes until the bottom is brown and crisp. Flip the patties and fry for 2-3 minutes to brown the other side. Remove the pan from the heat and let the patties rest for about 10 minutes.. Assemble burger and enjoy..
Recipe Note
Note: If the patties are thin, you can skip the steaming/simmering and pan fry them directly. The key is to control the heat to make sure the interior is cooked before the exterior burns.