Chicken-less Patties Piccata style

IMG_7023Chicken-less Patties Piccata style

Eat Heal Glow

I love these patties with piccata sauce but you could also serve with some spiced up vegan mayo or avocado cream. Enjoy!


1 can chick peas drained

1/3 cup coconut flour

¼ cup breadcrumbs plus more for coating

½ teaspoon dried sage

2 teaspoons poultry seasoning

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon dried thyme or 1 tablespoon fresh chopped thyme

½ cup fresh chopped parsley

¼ cup sherry

1 teaspoon braggs liquid aminos or tamari

1 pinch chili flakes

juice of ½ lemon

2 tablespoons olive oil and 1 tablespoon vegan butter for pan frying

Piccata Sauce:

6 tablespoons vegan butter (earth balance) divided

4 tablespoons extra virgin olive oil

1 teaspoon minced garlic

1/3 cup lemon juice + 1 lemon sliced extra thin

½ cup white wine

¼ cup capers, rinsed

1/3 cup fresh parsley, chopped plus more for garnish



Place chick-peas in a food processor and pulse until coarsely chopped but not pureed. Transfer to a mixing bowl, add all of the remaining ingredients and combine. Using an ice-cream scoop make like sized patties flattening with your hands. Heat olive oil and vegan butter in a large cast iron skillet. Pan fry patties for 4 minutes on one side, flip and cook another 3-4 minutes on the other side. Remove and keep warm in the oven while making the sauce.

Into the same skillet add the remaining olive oil and 2 tablespoons more of the vegan butter. Add the garlic, sliced lemon, wine, lemon juice and capers. Return to stove and bring to a boil, scraping up the brown bits from the pan for extra flavor. Check for seasoning. Add remaining 2 tablespoons butter and parsley to sauce and whisk vigorously. Pour sauce over the patties and garnish with extra parsley. Enjoy!