Split Pea Patties Recipe
¾ cup (148 g) dry green split peas, cooked al dente (See Recipe Note.), drained
3 tablespoons (45 ml) fresh lemon juice
tablespoon (15 ml) neutral-flavoured oil
3 cloves garlic, grated or pressed
⅓ cup (53 g) minced red onion
¼ cup (4 g) minced fresh cilantro or (15 g) fresh parsley
1 teaspoon ground cumin
1 teaspoon garam masala
½ teaspoon fine sea salt
½ teaspoon paprika (smoked or regular)
½ teaspoon turmeric
⅛ teaspoon cayenne pepper
¼ cup (30 g) whole wheat pastry flour or (31 g) all-purpose flour
2 tablespoons (24 g) potato starch or (16 g) cornstarch
½ teaspoon baking powder
Water, as needed
Non-stick cooking spray or oil spray
1Place the cooked split peas in a food processor and pulse about 15 times to break down the peas slightly. You’re not looking to purée them, but to make it so the mixture will hold together better to form patties.
2In a large bowl, combine the split peas with the lemon juice, oil, garlic, onion, cilantro, cumin, garam masala, salt, paprika, turmeric, and cayenne pepper until thoroughly mixed. Add the flour, starch, and baking powder on top.
3Stir until thoroughly mixed. If the mixture is dry and crumbly, stir water into it, 1 tablespoon (15 ml) at a time until the mixture holds together better. We usually have to add 2 tablespoons (30 ml) of water. Refrigerate for 1 hour.
4Preheat the oven to 350°F (180°C, or gas mark 4).
5Divide the mixture into 8 patties (each one a scant but packed ¼ cup, or 60 g) of a little under 3 inches (7 cm) in diameter and ½-inch (1.3 cm) in thickness. Place on a baking sheet lined with parchment paper or press into a lightly greased whoopie pie pan. Lightly coat the top with cooking spray.
6Bake for 15 minutes on one side, flip, lightly coat with cooking spray, and bake for another 10 minutes until golden brown.
7Store leftovers in an airtight container in the refrigerator for up to 4 days. Gently reheat in a pan or in the oven or enjoy cold or at room temperature.
8If you are looking for a protein boost, serve this with your favourite tofu scramble. Make it a pesto tofu scramble to keep the green theme going. Or nosh on a super simple small bowl of warm shelled edamame, sprinkled with a little sea salt.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.