Crispy Gluten Free Vegan Chicken Patties
These Crispy Gluten Free Vegan Chicken Patties are juicy on the inside, golden and crispy on the outside, and made with just 7 simple ingredients. Ready in 30 minutes, gluten free and kid-approved - weeknight dinner sorted!
Print
Pin
Email
Serves: 4 burgers/patties
Calories: 239kcal
Ingredients
For the ‘chicken’:
- 2 tbsp ground flaxseed
- 250 g extra firm tofu (see note 1)
- 60 g gluten free flour (plain/all-purpose)
- 3 tsp chicken seasoning (see note 2 for a homemade version)
For the crispy coating:
- 55 g gluten free flour (plain/all-purpose)
- 20 g corn flour (or cornstarch)
- 2 tsp chicken seasoning (see note 2)
- 50 ml dairy free milk (gluten free, sub: aquafaba)
- 75 g gluten free breadcrumbs
Equipment
- Food Processor
Instructions
- MAKE A FLAX EGG. Combine the ground flaxseed with 4 tbsp water and set aside for 5 minutes to thicken.2 tbsp ground flaxseed
- TEAR THE TOFU INTO CHUNKS and add it to a food processor with the flax egg, 60g flour and 3 tsp chicken seasoning.250 g extra firm tofu, 60 g gluten free flour, 3 tsp chicken seasoning
- BLEND until the mixture is smooth and fully combined (2-3 minutes).Note: The consistency will go from grainy to smooth, and will then come together into a ball in a dough-like consistency.
- DIVIDE the mixture into 4 and roll each section into a ball.
- FLATTEN each ball into round burgers/patties, around 1-1.5cm (0.5") thick. Place to one side on a plate.Note: The mixture should be slightly sticky but still smooth and easy to shape. Having damp hands helps to prevent it from sticking to your hands.Tip: If you have used firm tofu (rather than extra firm) and you’re finding the mixture too sticky to shape, even with damp hands, blend in an extra 1 tbsp of flour.
- PREPARE THE COATING. Place 3 shallow dishes/bowls on the side. Add the flours and remaining chicken seasoning to the first bowl and stir together. To the second bowl add the milk, and add the breadcrumbs to the third bowl.55 g gluten free flour, 20 g corn flour, 2 tsp chicken seasoning, 50 ml dairy free milk, 75 g gluten free breadcrumbs
- DIP each patty in the flour, then the milk, then in the breadcrumbs, ensuring an even coating of each.
- TO OVEN BAKE (recommended). Preheat the oven to 200°C fan (220°C conventional / 425°F / gas mark 7). Lightly grease a baking tray with spray oil, place the patties/burgers on the tray and bake for 20 minutes, flipping half way through.
- TO FRY. Heat a tsp of oil in a frying pan and add 2 of the burgers/patties. Fry for 4 minutes on the first side before flipping and frying for 3 minutes on the second side (or until golden and hot through).Tip: Don’t touch or move the patty whilst it’s frying on each side, otherwise some of the coating could come off.
Notes
Vegan / Dairy Free / Egg Free / Other Allergen Info
NOTE 1. If you don’t have extra firm tofu, do this. If you have firm tofu rather than ‘extra firm’, press your tofu for 15 minutes using a tofu press, and drain off any excess liquid. If you don’t have a tofu press, wrap the tofu in paper kitchen towel, place it between two chopping boards and weigh the top down with a couple of tins of beans or similar.
NOTE 2. Need to make your own chicken seasoning? Chicken seasoning is a blend of herbs and spices, usually found with the other dried herbs at the supermarket. If you cannot find it in your local store, you can make it by blending these herbs to a fine powder: 1.75 tsp smoked paprika + 0.75 tsp onion granules + 0.75 tsp salt + 0.5 tsp black pepper + 0.25 tsp garlic powder + 0.25 tsp dried parsley + 0.25 tsp dried rosemary + 0.25 tsp cumin, ground + 0.25 tsp dried sage
NOTE 3. Have damp hands for burger shaping. The patty mixture will be slightly sticky, lightly wet your hands before shaping to prevent it sticking. Re-wet your hands between patties if needed.
NOTE 4. If frying, don’t touch the patties. If you’re frying rather than baking, resist the urge to move the patties around the pan whilst they're cooking. Leave them undisturbed for the full cooking time on each side - moving them can pull the coating off before it has had a chance to adhere properly to the burgers.
NOTE 5. Oven baking beats frying. We were surprised by this too! In our tests oven baking gave the burgers a crispier finish and a more even golden colour than frying. Just be sure to preheat your oven first.
Please check the allergens on the ingredients you purchase before use. The allergen and nutritional information provided in this recipe is intended as a guide only and is based on the specific ingredients and brands used at the time of creating the recipe, therefore we cannot guarantee that the same will apply to the ingredients you use.
Prep time excludes any inactive time.
We highly recommend you use the metric and 1x options on this recipe card for the best results. Please note that this recipe has not been tested using US measurements or increasing ingredient quantities to 2x or 3x, therefore results may vary.
Nutrition
Calories: 239kcal | Carbohydrates: 42g | Protein: 10g | Fat: 5g | Saturated Fat: 0.4g | Sodium: 48mg | Fiber: 5g | Sugar: 2g | Net Carbohydrates: 37g
Have you tried this recipe?Tag @aveganvisit on Instagram or hashtag it #aveganvisit!