Ingredients
- 1/2 cup textured soy protein
- 1 tablespoon vegetarian "chicken" bouillon powder
- 1/2 cup vegan pancake mix, dry (approximately)
- 2/3 cup crushed cornflakes (approximately)
- Salt, pepper, other seasonings
- Oil for frying
Directions
Put 1/2 c hot water in a bowl.
Stir in bouillon powder.
Soak textured soy protein in this liquid for 10 minutes.
Mix in just enough pancake mix to make
a cohesive mixture that can be formed into patties.
Mix in salt, pepper, and other seasonings to taste.
Put crushed cornflakes in a plate.
Dip patties into cornflakes, covering them completely.
Heat some oil on medium heat in a heavy frying pan.
Fry patties in oil until crispy, turning occasionally.
Serve with a creamy sauce,
and mashed or oven-fried potatoes.