Munchie Monday Almost Vegan "Fishy Patties"

Sometimes you just want a burger-like thing.  Last night I decided to take some soy curls and make a fish patty using what I had in the house.  This is what I made.  AND it turned out pretty well: not burned, kind of moist, low fat, sort of tasty.  Very edible.

Fish-less Patties

1 small potato
Nori-like roasted sea weed sheets
1 cup soy curls
1 egg
1/4 sweet onion, finely diced
1/3 cup old-fashioned oatmeal
1 1/2 teaspoons granulated garlic
1 teaspoon Italian seasoning
1/8 teaspoon cayenne
1/4 teaspoon salt
1/2 cup potato flakes, which you then reconstitute

Preheat oven to 425 degrees F.

Cook the potatoes until tender.  Drain and let air-dry for a few minutes.  Use the boiling potato water to reconstitute the potato flakes.  Mash the real potatoes and mix in with the potato flakes. Here I added a little cream to make them smooth.  You want 1 cup of mashed potatoes.

While potatoes cook,  put the soy curls in a bowl with the crumbled sea weed sheets and cover with hot water.  Let sit 10 minutes then drain.

Fishless patties ready to store in refrigerator

Put the soy curls, sea weed, chopped onion, and oatmeal into high-speed blender and pulse until nicely chopped and fish-like texture, maybe 10 seconds.  Replace in bowl. Add egg and seasonings and mix with wooden spoon.

When well-conglomerated, using a 1/3 cup portion scoop,  make 6 piles on a parchment paper lined baking sheet.  Flatten only slightly then bake for 20 minutes.  Turn over and bake another 10 minutes.

These were nice and thick to begin with so they came out great.  If you flatten them too much, they are likely to be dry and fall apart, I think.  I like them.  I will break one up into kale, broccoli, celery, onion, and Romaine lettuce salad.  Maybe with a little lemon-pepper on top.

Notice this is nice and thick