STEP - 1
Cover your diced potatoes with salted water in a large skillet, and bring to a boil. Cook for 15 minutes, or until easily pierced with a fork. Drain and set aside.
STEP - 2
Preheat your oven to 450 degrees F and line a baking tray with parchment paper.
STEP - 3
Using your food processor, add the brown rice, potatoes, chickpeas, water (starting with 2 tablespoons and add more if needed) and all the seasonings, and process until pureed and combined.
STEP - 4
Next add the steel cut oats to the food processor and pulse a few times to combine them. You don't want to puree your oats, so do not over process.
STEP - 5
Using wet hands (very important as the batter will be sticky, and wet hands will help you form your patties), form a ball, approx 2" in diameter and then flatten slightly. Place on your prepared baking tray. Repeat with remaining batter. You should get about 6 large veggie patties.
STEP - 6
Bake for 20 minutes, then carefully flip and bake for another 10 minutes, or until lightly golden brown.
STEP - 7
Serve your vegan chicken burgers with red onion, pickles, guacamole or your favourite burger toppings.