Ingredients
Ingredients (use vegan versions):
- 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
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.