Each of these low-carbohydrate patties has about 1 1/4 effective carbs, and they are delicious. Use stevia in making them if possible, because it has zero carbs and is an all-natural sugar substitute. You may want to make a double or triple batch of these. If you have leftover patties, freeze them for another day.
Makes 12 breakfast patties.
Ingredients:
- 1 cup water
- 1/8 tsp ground savory
- 1/4 tsp thyme
- 1/4 tsp sage
- 1/4 tsp black pepper
- 1/4 tsp gumbo filé (optional)
- 1/4 tsp cumin seeds
- 1/4 tsp fennel seeds
- 1/4 tsp granulated garlic
- 1/4 tsp paprika
- 1/2 tsp red pepper flakes
- 2 tsp granulated onion
- 1/2 tsp salt (or to taste)
- 1 c dry TVP granules (textured vegetable protein)
- 1 egg
- 1/8 tsp powdered or 3 drops liquid stevia or other sugar substitute
- 2 Tbsp grapeseed oil, peanut oil, or other oil
Directions:
- Add spices and salt to water, bring to boil.
- Add TVP.
- Remove from heat, stir well, and allow to cool 30 minutes.
- Beat egg with stevia and add to TVP mixture. Patties may then be dropped by rounded tablespoons on a well oiled parchment-lined sheet and baked at 350 degrees F for 20 minutes or pan-fried as follows:
- Working in two batches, heat half the oil in a large skillet over medium low.
- Drop batter by no more than 1 rounded tablespoon for each patty. Flatten and spread top out.
- Brown patties about 5 minutes without disturbing. Turn and brown the other side. Repeat with remaining batter.
- Serve hot. Refrigerate leftovers and reheat in toaster oven or in oiled skillet.