Ground seitan binds with caramelized onion, fresh sage, fennel seeds, and toasted sunflower seeds before the patties are dredged in whole wheat flour and pan-seared for several minutes per side until crusty and golden.
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In 10-inch sauté pan, heat 1 tablespoon oil over medium-high flame. Sauté onion until caramelized. Transfer to medium bowl and set aside.
Squeeze all excess liquid from seitan. In food processor, pulse seitan to texture of ground beef. Transfer seitan to bowl with onions. Mix in flax mixture, salt, sage, fennel seeds, and sunflower seeds to combine.
Form seitan mixture into small patties using 1/4 cup measure. Dredge in flour. Heat remaining 3 tablespoons oil in same 10-inch sauté pan used to caramelize onions. Pan- croquettes for several minutes on both sides.
Combine red onion in small bowl with vinegar, agave, and salt. Mix to combine.
Garnish croquettes with mustard, red onion and chives.
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