Ingredients
Dried soy flakes, 2 cups
Onion, 1 medium unit
Olive oil, 3 tablespoons
Chickpea flour, 2 flat tablespoons
Carrot, 1 small unit
Cherry tomato, 7 units
Gluten-free cornflakes, 2 tablespoons
Champignon Mushroom, 4 average sizes
Dried parsley, 1 flat teaspoon
Dried dill, 1 flat teaspoon
Celery, 1 stalk
Dried coriander, 1 teaspoon
Atlantic sea salt, 1 flat teaspoon
Black pepper, 1/2 flat teaspoon
Cumin, 1/2 flat teaspoon
Sweet paprika, 1 flat teaspoon
Hawaij spice, 1/2 tablespoon
Olive oil, 3 tablespoons
Preparation
1. Soak the dried soy flakes in 2 cups of boiling water for about 1 hour.
2. Strain, squeeze and transfer to a bowl.
3. Fry the onion in the olive oil and add to the bowl.
4. Add all the other ingredients and mix everything together in a bowl.
5. Form tight patties and place on greased baking paper in the oven pan.
6. Bake at 356°F (180°C) turbo for about 30 minutes or until lightly browned.
7. Remove to cool and serve delicious vegan soy patties.
8. Bon appetite (:
Total time: 1-2 hours
The nutritional value does not include the hawaij spice. The spices in the recipe are according to personal taste.