Asian Veggie Patties

Sesame Oil, 1 tbsp
Hoisin Sauce, 1 tbsp
Bamboo shoots, raw, 0.50 cup (1/2" slices)
Carrots, raw, 1 cup, grated
Garlic, 3 cloves
Ginger Root, 1 tsp
Scallions, raw, 0.50 cup, chopped
Waterchestnuts (water chestnuts), 0.50 cup slices
Flour, whole grain, 0.50 cup
Thai Chili Sauce, 1 tbsp
Bob's Red Mill Soy Protein Powder, 4 tbsp

Shred or grate the veggies.... carrots, water chestnuts, bamboo shoots, ginger, garlic and green onion.

Add all to a large bowl, add the sesame oil and hoisin sauce (you can also use, plum sauce, soy sauce or teriyaki sauce)

Mix well and now taste everything..... adjust as you like.
Add SOME of the Chili Sauce and re-mix and taste until you reach the heat you would like. Remember, IF you decide to freeze or hold the patties for a bit of time, the flavors will develop.

Add the soy protein and mix everything very well.

Add ONLY enough of the whole grain flour to get everything to hold well into patties. A bit of water can help if you feel it is too dry.

I use both Bob's Red Mill Soy Protein Powder and Bob's Red Mill 10 grain Flour.

Form into roughly 1/2 to 1/3 cup patties..... should make approx. 6 patties.

Please freeze or refrigerate to firm them up to make cooking easier and to develop the flavors.

Take formed patties that have been either frozen or refrigerated and either pan fry, bake or grill.

Cook until golden brown and veggies are tender... approx. 15-20 minutes depending on which cooking method used.
IF you are cooking FROZEN patties please increase cooking time and check for doneness several times.

Oven 375 degrees is what we bake at.


Serving Size: Makes 6, 1/2 to 1/3 cup patties.