Veggie Cakes

1. Roughly chop the hydrated Medium Hydrate Pea Protein Chunk into small pieces.

2. Place all ingredients into a large bowl and mix well to combine.

3. Divide and shape into 60 patties approx 100g each.

4. For the coating, put the flour, whisked eggs (or chickpea water) and panko crumb into 3 separate bowls. Dip each prepared pattie into the flour followed by the egg mixture and finally the crumb.

5. Transfer to a tray and chill until ready to cook.

6. Heat the oil in large frying pans over a medium heat and cook the patties in batches for 12-15 minutes until golden brown on both sides.

7. Alternatively place on oiled baking sheets and roast in the oven, 180 degrees for 15-20 minutes, turning over halfway through cooking time.

serving suggestion

Boiled potatoes with an olive oil and herb dressing I Broccoli