Green Pea Patties Recipes
GREEN PEA PATTIES
Healthy option for an appetizer, side, or main dish. Serve with spicy mayo (mix of mayo and Sriracha sauce).
Provided by siulinskitchen
Categories Appetizers and Snacks Beans and Peas
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook peas in the boiling water, stirring occasionally until tender, about 5 minutes. Drain and transfer to a bowl; mash peas using a fork.
- Mix flour, Parmesan cheese, egg, milk, baking powder, salt, and pepper into mashed peas, adding more milk or flour until mixture holds together. Shape pea mixture into patties about 1/2-inch thick.
- Heat olive oil in a skillet over medium heat; fry patties until golden, 3 to 4 minutes per side.
Nutrition Facts : Calories 121.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 4.7 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 1.4 g, Sodium 357.9 mg, Sugar 0.3 g
GREEN-PEA BURGERS WITH HARISSA MAYO
Homemade veggie burgers often have ingredient lists as long as a midsummer day, but these bright-green patties pack in tons of flavor with just a handful.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
- In a food processor, pulse peas and chickpeas until coarsely chopped. Transfer to a bowl and stir in onion, parsley, egg, and breadcrumbs. Season with salt. Form into 4 patties, each about 3/4 inch thick.
- Heat oil in a large nonstick skillet over medium. Cook burgers until golden and crisp, about 4 minutes a side.
- Stir together mayonnaise and harissa in a small bowl until combined. Spread on brioche rolls. Dividing evenly, sandwich burgers, baby greens, and cucumber; serve.
SPINACH & GREEN PEA PATTIES (HARA BHARA KEBABS)
Small in size but big in flavour, these tasty finger foods are the perfect starter to your Diwali celebration.
Provided by Patak's Canada
Categories Appetizers and Snacks Beans and Peas
Time 1h20m
Yield 6
Number Of Ingredients 8
Steps:
- Mash together the cooked potatoes and green peas. Blanch the spinach leaves in boiling water. Drain and plunge into cold water to chill. Squeeze gently to remove excess water. Chop finely.
- Add the spinach to the potato and pea mixture. Mix well. Add cilantro and Patak's Madras Curry Paste.
- Add corn flour to bind and mix well, adding salt to taste. Divide the mixture into 24 equal portions. Shape each portion into a ball. Flatten into a thick disk.
- Heat oil in a wok or deep-bottomed frying pan over medium-high heat. When oil is hot but not smoking, fry the patties for 3 to 4 minutes, turning halfway through.
- Serve immediately.
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- Add the peas to a medium saucepan, cover with water and boil, according to packet's instructions and drain well.
- Heat the olive oil in a frying pan and sauté the onion and garlic for a few minutes, until softened.
- Add the peas, onions and garlic to a food processor and pulse until it becaomes a thick paste. Alternatively, you can use a masher to mix it by hand.
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- Mix well. Saute for a few seconds. ,Remove from heat and cool completely. ,Add coriander leaves and mix well.
- Keep aside. , , For dough: ,Dry grind the bread slices. ,Boil the potatoes and mash when still hot. ,Add bread, corn flour and salt to the mashed potatoes and mix well. ,Divide the potato mixture into equal portions. ,Grease your palm with a little oil and flatten each portion. ,Place a heaped tbsp of the green peas stuffing in the centre. ,Gather the edges and form into a flat pattie. ,Repeat with the remaining potato and green pea mixture. ,Deep fry in hot oil till golden brown. ,Serve hot with green chutney and tomato ketchup.,.
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- Combine the green split peas, brown rice, and water in a large saucepan over medium-high heat. Bring to a boil, cover, and decrease the heat to medium-low. Simmer for 40–45 minutes, or until the split peas are very tender. If needed, add more water to keep the peas submerged. Remove from the heat and strain off as much of the excess water as possible.
- Spread a generous amount of the compote out over 4 plates. Top each with 2 warm patties. Garnish with the microgreens and radishes (if using).
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- Place the hummus, lemon juice, salt/pepper, dill and minced garlic clove in a small bowl. Whisk in the water to form a pourable dressing. Serve with patties.
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- In a large saucepan on the stovetop over high heat, add the split peas and water, cover and bring to a boil. Uncover and skim off any foam. Reduce the heat to medium high and cook for 25-30 minutes until split peas are soft but not mushy. Add the diced potatoes to the boiling water after 15 minutes and cook until soft. The peas and potatoes should be done about the same time. Remove them with a slotted spoon and transfer to a large bowl to cool.
- Add the spinach to the boiled water and blanche for 2 minutes. Remove with a slotted spoon and and drain the spinach on several layers of paper towels. Further drain by squeezing the water out of the spinach in the paper towels Chop the drained spinach into bite-size pieces.
- When cooled, mash the peas and potatoes together with a potato masher. Add spinach, garbanzo bean flour, diced onion, and all the spices to the mash. Mix all to combine well.
- Form ½ - ¾ inch thick patties with a palmful (approx ½ cup) of the mix. You should get about 12 patties.
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