Sunday savory brunch on the cooling rack: vegan, gf veggie patties : a mix of cooked and puréed green split peas, rolled oats, leftover garlicky eggplant okra gumbo, leftover cooked brown basmati rice, chickpea flour and a tablespoon or two of olive oil.
Baked 350 for 25 minutes each side. When I turn the patties, I also flatten them with the spatula.
Delicious hot or cold, alone or doused with chutney/relish/pickles.
Can be used in a bun too for vegan burgers. Freeze well in portion sizes.
Kitchen alchemy done for the day.