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.