Apple-Sage Breakfast Patties

This is another variation on the seitan patties I recently posted about. Last time I was pondering how to make them larger (as opposed to baking them in muffin tins). The muffin top pan was a good idea but then it occurred to me that we have a set of biscuit cutters/ring molds that has about 10 different sizes (which worked perfectly when we made donuts). So this time I tried pressing the seitan batter into about a 3 1/4" ring mold on a baking sheet and that did the trick.

We've been up at our local orchard a lot this Fall picking apples so our abundance of apples was on my mind when I made these patties. I followed the basic recipe from before but omitted the white beans and added 1/4 c. finely diced apple, 1 tsp. ground sage, 1/2 tsp thyme and 1/4 tsp. crushed red pepper. This time I divided the batter up into only 6 equal parts and pressed each piece into the ring mold on top of parchment on a baking sheet. I baked them uncovered at 350° for 15 minutes then flipped them over and baked another 10 minutes. We had them with toast and homemade apple jam.

This was probably my favorite variation yet. Baking them uncovered makes them a little more chewy, which was a good thing. Next time I make these I'll probably bump up the spice a little more - maybe with a little more red pepper and a little more sage.