BREAKFAST “SAUSAGE” PATTIES

Name: BREAKFAST “SAUSAGE” PATTIES
Cuisine: American
Ingredients: 1½ cups (302 g) cooked or canned chickpeas, drained and rinsed (reserve the liquid); 3 tbsp (45 ml) liquid from the can of chickpeas (see notes ); ¼ cup (40 g) steel-cut oats (gluten-free if needed); 1 tbsp (10 g) potato starch (not potato flour); 2 tsp (10 ml) fresh lemon juice; 2 tsp (1 g) dried oregano; 1 tsp sea salt; 1 tsp dried thyme; 1 tsp red pepper flakes; ½ tsp ground black pepper; ½ tsp crushed fennel (see notes ); ¼ tsp dried sage; 4 to 5 English muffins; Tomato slices; Avocado; Healthy Vegan Mayo, WHAT?

7 steps

Breakfast just went to a whole new level with these easy-to-prep-and-store breakfast patties. When that savory breakfast craving hits, heat one of these up, snuggle it between two English muffin slices, add your favorite toppings and devour. All the protein you need to start the day right, because sometimes we get sick of smoothies.

Updated at: Thu, 17 Aug 2023 09:49:54 GMT

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Ingredients

4 servings

302gchickpeas

cooked or canned, drained and rinsed, reserve the liquid

3 Tbspliquid from the can of chickpeas

¼ cupsteel-cut oats

gluten-free if needed

10gpotato starch

not potato flour

10mlfresh lemon juice

1gdried oregano

1 tspsea salt

1 tspdried thyme

1 tspred pepper flakes

½ tspground black pepper

½ tspfennel

Instructions

Step 1

Put the chickpeas, chickpea liquid, oats, potato starch, lemon juice, oregano, salt, thyme, red pepper flakes, black pepper, fennel and sage in a food processor, and pulse to incorporate. Pulse again slowly, and do not overmix. You want the mixture chunky but crumbly, not like hummus.

Step 2

Place the mixture into a bowl, and put it in the fridge for at least 20 minutes; an hour is best. Making this the day before and letting it sit overnight is optimal. This helps all the flavors marinate and leads to a sturdier burger.

Step 3

To cook, shape the mixture into patties. If you’re not using a nonstick pan, then you may want to prepare the pan by brushing it with a tad of oil to avoid sticking. Place the patties in a pan on the stovetop over medium heat for 15 minutes per side. Pans and stovetops vary, so begin to check the patties at 10 minutes. If you try to slide your spatula under a patty and it won’t give, then it isn’t ready and needs to cook longer.

Step 4

You can also bake the patties on a parchment-lined cookie sheet at 375°F (191°C) for about 20 to 25 minutes on each side. Allow the patties to cool and set for 5 to 7 minutes.

Step 5

Serve on an English muffin with the toppings of your choice.

Notes

Step 6

The liquid from the can of chickpeas is also known as aquafaba. It is a binder that helps keep the patties together. I reserve extra and freeze it in ice cube trays for future use.

Step 7

For the crushed fennel, I simply take regular dried fennel seed and crush it with the back of a spoon. This helps disperse the flavor better throughout the burgers.