Preheat your oven to 425 degrees F and line a baking tray with parchment paper.
Cover your cubed potatoes with salted water in a small pot and bring to a boil. Cook for 10 minutes, or until easily pierced with a fork. Drain and place in a large mixing bowl. Then gently mash with a potato mashed until broken down, without over mashing. You want to keep some texture. Set aside.
Add the rice, chickpeas, oats, water and all the seasoning to your food processor. Pulse until combined and broken down, without over processing. You do not want to puree the mixture.
Transfer the processed ingredients into the bowl of mashed potatoes and mix well using a spatula.
Using wet hands, squeeze the mixture into a ball and then press down into a disc shape. Keep the patties on the thinner side and place on your prepared baking tray. Repeat with remaining mixture. You should get 8 large patties.
Bake for 20 minutes, then carefully flip and bake for another 10 minutes, or until lightly golden brown.
Serve your vegan chicken patties with or without a bun, and with all your favourite toppings.
For added depth of flavour, cook your potatoes (and rice if you don't have leftover) in broth or with some bouillon powder.Do not overly mash your potatoes. Remember, you're not making mashed potatoes, and they should be lumpy for the best textured patties. So just mash a few times to ensure there are no overly large pieces.Do not over process your rice and chickpea mixture. Again, for the best textured vegan chicken patties, you want to keep some chunkiness, and not puree the ingredients.Use wet hands to shape your patties. Keep a small bowl of water near by, or work near your sink and slightly wet your hands before shaping each ball and then again before flattening each patty. This will help you shape the patties without the mixture sticking to your hands. It will also help prevent the patties from cracking as you're shaping them.Keep your vegan chicken patties on the thinner side for best texture and crispiness.Serving little ones? Make a few smaller patties to serve as vegan chicken nuggets.Refrigerate leftovers for 3-4 days or freeze for up to 3 months.To freeze, cook as directed and freeze in an airtight container. Separate each patty with parchment paper to prevent sticking and reheat in the oven.Nutritional information is for 1 vegan chicken burger. Bun and toppings are not included in the calculation.