The aim was to make a chicken style burger but it actually resembled a fish cake, just need to get some of that seaweed to give it more of a fishy taste. Quite yummy I'm quite surprised. I made them entirely from scratch also I don't know what measurements I was using up some old ingredients. It's a combination however of Dried Soya Beans A tbsp smoked paprika Onion granules (dried onion) A pinch of nutritional yeast A tiny tiny pinch of tumeric Parsley Tiny bit of cumin Bouillon Vegan Gravy (but very little like a tbsp tops) Salt, pepper 1tbsp gluten flour (or not up to you) Chickpea flour to form together A little bit of olive oil Plant based milk First I made a stock, using the gravy, nutritional yeast, smoked paprika, onion, cumin. Popped the soya beans in and heated up, transfered to a slow cooker overnight. Remove from slow cooker drain, place beans into a bowl, add a dash of plant based milk, use either a masher or hand blender or if you have a fancy powerful one go for it. Blend until as smooth as you can manage Then add a spoon of bouillon, salt, pepper, like a sprinkle amount. Tbsp gluten flour to bind together a bit, and some tumeric, parsley and add in your chickpea flour once those ingredients are mixed in nicely. The chickpea flour is to get it to a more doughy consistency. Roll in to balls, and squish down to a flat patty shape. Pan fry in a hot pan with a dash of olive oil, or your preferred oil to use. I reckon on their own they're not bad, I definitely want to make theme more fishy though. #VeganAF #Seacakes #soya #vegan #VegansOfEssex #vegansofinstagram #vgang #plantbaseddiet #homemade #disabledvegan #notachef
