SPICY CHIKIN’ PATTIES WITH SAUERKRAUT

SPICY CHIKIN’ PATTIES WITH SAUERKRAUT

Pan-fried Boca Spicy Chikin’ Patties served with sauteed sauerkraut on pumpernickel bread with a lemon mustard sauce! A perfect combination!

Makes 4

Lemon Mustard Sauce: Makes 1 cup

3/4 c. canned lemon pudding and pie filling (I used Giant Eagle store brand)

3 T. spicy brown mustard or prepared yellow mustard

2 T. kosher dill pickle juice

2 T. unsweetened Almond Breeze Blue Diamond Almond Milk

1/2 t. garlic powder

1/2 t. salt

Combine all sauce ingredients in small bowl. Stir till smooth. Set aside.

16 oz. bag sauerkraut

garlic powder

onion powder

black pepper

oil for frying

4 froz. Boca Spicy Chikin’ Veggie Patties

8 slices pumpernickel bread

Prepare Lemon Mustard Sauce as instructed above.

Drain sauerkraut well. Place in small skillet, over medium heat. Sprinkle with a little garlic powder, onion powder and black pepper to taste. Saute, stirring often, till sauerkraut wilts and becomes a little brown-tinged. No need for oil. Set aside.

Drizzle a little oil into a large skillet, over medium heat. When hot, add 4 frozen patties. Fry on one side till golden and charred in a few places. Flip patties, add a little more oil if necessary, and fry second side the same way.

Spoon 1-2 tablespoons sauce on each of the 8 slices of bread.

Place a patty on each of 4 slices, and as much sauerkraut as you want, equally, on the other four slices. Close sandwiches, cut and serve.

Notes: Just because these patties conjure up South of the Border flavors, doesn’t mean you can’t think outside the box and go with something totally different. This sandwich proves the point.

Advertisements