Vegetarian Chicken Fried Steak
Ingredients:
A half-package of Yves ground beef
Flour
Corn starch
1 egg
Sea salt
Pepper
Bread crumbs (optional)
Put the ground the beef and egg through a food processor. I have a manual one, so I can see how the texture is, but if you have an electric one, process it in 5-10 second increments. You want to make sure that it’s liquid-y, but still has some texture to it, so you don’t want it to be completely like juice. A half-package makes five, but if you want more, you can use the whole thing.
Now make the batter. Depending how much you’re making, you’ll use two parts flour, one part corn starch. Lightly sprinklesea salt and pepper and put about 1/3-1/2 cup of water in there. The key thing is to make sure it has the consistency of pancake batter.
Now, you’re going to form the patties. I like to form them like larger burger patties. If they are too liquid-y, you can add bread crumbs in there, so they can hold better. This is where you’re going to continue getting your hands dirty, but dip the patty in the batter. It’s going to fall apart, but do your best to keep it together. Pan fry the patty. It’s going to brown before the insides cook (and it will brown quickly), so if you want to keep it crisp, but not burnt, make sure it’s on a medium heat and flip 2-3 minutes. While it may take a little bit longer, it will ensure that it’s more like chicken fried steak and less like a burger. Do this with all the patties you have.
Serve with gravy, mashed potatoes and veggies (I prefer artichokes).
