Homemade breakfast patties

1/2 cup (120 ml) TVP (textured vegetable protein)
1/2 cup (120 ml) boiling water
1/2 cup (120 ml) whole wheat flour
1/4 cup (60 ml) oat bran
1 tablespoon nutritional yeast
1 teaspoon garlic powder
1/2 teaspoon crushed sage
1/4 teaspoon fennel seeds, crushed in a mortar and pestle
1/4 teaspoon black pepper
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne
1/4 cup (60 ml) water
3 tablespoons tamari or soy sauce
2 teaspoons maple syrup
1/2 teaspoon black strap molasses
Canola oi

Put the TVP into a medium mixing bowl and pour the boiling water over it. Set aside for 5 minutes to allow the TVP to absorb the water.
Add the whole wheat flour, oat bran, nutritional yeast, garlic powder, sage, fennel seeds, pepper, salt, and cayenne to the TVP and stir well.
Stir in the water, tamari, maple syrup, and molasses and stir the patty mixture well.
Lightly coat the bottom of a skillet with canola oil and warm over medium-high heat. Drop the mixture from a tablespoon to make patties 2 inches ((5 cm) in diameter and flatten them slightly so they will cook evenly. Fry 1 to 2 minutes on each side until nicely browned. Remove the patties to a dish lined with paper towels and fry the next batch. Makes 10 to 13 patties.


Serving Size: 12 - 2 inch patties / 2 each

Number of Servings: 6

Recipe submitted by SparkPeople user ZUZA123.