The boys favorite way to eat sprouts are on these vegan “Egg” Patties, but you can top the patties any way you want, and they will still turn out great as long as you follow these two secrets.
First the secret to getting a nice fried egg feel, is a good hot frying pan (it should sizzle when it hits the pan) and some oil, yes I know oil, but using coconut oil helps me feel less guilty, and after all we are trying to replace a “fried egg”. These are not something you are going to eat everyday, just like I hope you would not eat a fried egg everyday.
The next secret is Kala namak salt a.k.a. black salt. This stuff smells like egg, it tastes like egg, it’s awesome. I was blown away, I believe you can buy it in Indian stores, but you can also get it here on line. A little goes a long way, and it’s not that expensive. It has definitely become a pantry staple here in our home. I find adding it at the end just before serving helps, as they smell fades eventually. So make up your “Egg” Patties sprinkle some Kala Namak salt on and top with alfalfa sprouts for a healthier version of a fried egg, then add whatever your favorite toppings for a fried egg are. Leave a comment and tell me what you think? Don’t know how to sprout, check out my blog on it “Sprouts a garden in a jar”, it’s easy and they are a great way to have greens any time of year.
Ingredients
- 1 c. chickpea flour
- ½ c. potato flakes
- 1 Tbsp. tapioca starch
- ¼ c. whole wheat flour
- Pinch turmeric
- 1 ½ tsp. Baking Powder Substitute (see bottom of Fluffy Cornmeal Pancakes, for the recipe)
- ¼ tsp. sea salt
- 2 ¼ - 2 ½ c. water (depending if you want a pattie or a thinner fried egg)
Instructions
- In a mixing bowl place all your dry ingredients
- Stir in the water
- Coat a large frying pan with oil of choice (I like to use coconut oil or grape seed oil) and heat.
- Pour only about 1 ½ Tbsp. of batter and spread thinly to make a circle that is slightly bigger than your English muffin;
- I like to cook three or four in the frying pan at ounce.
- Wait until bubbles are forming and the underside is browning, then flip, and cook until the other side is brown.
- Now for the secret ingredient that will wow your guests.
- With a fine shaker, sprinkle on Kala Namak salt to taste.
- This is the key to the egg smell and flavour, but I find if I add it earlier, the taste and smell fades away.
- Now feel free to top with your favorite condiments, a slice of tomato, maybe some lettuce, whatever suits your fancy at the time. My children like to top them with alfalfa sprouts and Shreddable Mozzarella Cheese from our cookbook "Pure and Simple"
Kala namak is the secret ingredient to my “egg” type dishes too! Looks great!
Thanks, it’s great in scrambled tofu too! There are so many great uses for it.
Do you have a recipe for the baking powder substitute? I’d be curious to see what’s in it.
It’s listed at the bottom of the light and fluffy cornmeal pancakes blog. There is just three ingredients.
I wants some, must get that special salt. Thanks for posting.