These vegan fish patties are crispy on the outside, tender on the inside and tasty. Only 4 grams of fat per patty! I recommend eating them on a bun with my creamy low fat tartar sauce.
|Servings 5||Serving Size 1 Fish Patty|
Place old fashioned oats into food processor or blender and pulse a few times to chop finer. Pour into mixing bowl.
Place the 3 slices of bread in food processor or blender and chop into bread crumbs. Measure out 1/4 cup and put into mixing bowl.
For the celery, red onion and potato take special care to squeeze out the juices with a strainer after they have been grated. The pulp can become quite wet and cause the patties to become too moist. After you have the juice out, then measure.
Into mixing bowl place the nutritional yeast, tofu, garlic salt, celery, red onion, dijon mustard, lemon juice, soy sauce, old bay seasoning, agave, potato, flour, salt, wheat germ and egg replacer and mash together.
Preheat oven to 350 degrees.
Spray cookie sheet and hands with cooking spray and measure out 5 - 1/3 cup portions. Lay them on cookie sheet and shape into squares about 3/4 inches thick. Brush top side with melted butter and sprinkle with bread crumbs. Carefully turn over with a spatula and do the same on the other side. Place into oven and bake 15 minutes. Then flip and bake 15 more minutes. Let set for 5 minutes after out of the oven.