29 oz (822g) can chickpeas (garbanzo beans)
1/2 cup quick cooking oatmeal
1 teaspoon salt
1 teaspoon lemon pepper seasoning
1 teaspoon kelp powder (add more if wanted)
1/2 cup flour
favorite breading (optional)
1 medium cucmber
1 1/2 teaspoon salt
1/2 teaspoon onion powder
1 1/2 teaspoon lemon pepper 1 12 oz pkg. MoriNu silken tofu, firm
Drain chickpeas and process in food processor or blender until small crumbles. Mix together the dry ingredients in a separate bowl. Gently but thorougly mix the dry ingredients into the chickpeas, keeping the mixture fluffy or crumbly so that it mixes well.
Form into patties. This step can be omitted: Place on wax paper, sprinkle with your favorite vegan breading, turn over and sprinkle the other side.
Fry on both sides in a skillet with olive oil on medium heat. The amount of oil will depend on how brown you want the patties. I don't use much oil, and before turning to fry the second side, I spray the patties with olive oil that I keep in a spray bottle.
While the patties cook, cut the cucumber long ways, and scoop out the seeds. Process into small pieces and not mushy. Remove to a bowl and add the dry ingredients.
Process the tofu until creamy. Add 3/4 of the cucumber mixture to the tofu and continue to process. Pour the tofu mixture into microwavable bowl and stir in the rest of the cucumber.
Heat the cucumber sauce in the microwave, and serve with the NoFish Patties.