For 4 Person(s)
In a medium sauce pan on medium-high heat, add vegetable oil, onions and 1 tsp of the salt and sauté onions for 3 minutes until just caramelizing. Turn down to medium-low and add garlic, minced mushrooms and fresh thyme.
Add water or stock, split peas, salt and pepper.
Simmer for 20 minutes then add grated carrot and cook until peas and carrots are tender.
Purée 2/3 of the mixture then add back the remaining split peas and slivered scallions. Adjust seasoning.
Cool mixture for one hour or ideally overnight.
Form into patties and roll in garbanzo bean (chickpea) flour then pan fry in vegetable oil.
Breakfast as a base to a poached or fried egg, or on a bed of sautéed garlic greens topped with sautéed mushrooms and a poached or fried egg.