A little maple syrup in the blend adds a hint of sweetness and helps the patties develop a beautifully caramelized crust. We like to use dark maple syrup, formerly labeled as Grade B, because it has more intense maple flavor than lighter-colored syrup, so you can use less. This recipe makes a big batch but freezes well. Shape into patties before freezing for convenience, so you can use them as needed. While we like them for breakfast, they have enough savoriness that they’d also be great at dinner, served with snow peas, brown rice, and a tamari–rice vinegar dipping sauce.
How to Make It
Gently combine all ingredients except oil in a large bowl just until blended. Shape mixture into 16 (3 1/2-inch) patties (about 2 ounces per patty).
Heat 2 teaspoons oil in a large skillet over medium-high. Add 4 patties to pan; cook 2 1/2 minutes on each side. Repeat procedure 3 times with remaining oil and remaining patties
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