These are vegan but you can add minced bacon to the base and add that smoky flavor. The key to this recipe is to make the base the day before so it has time to chill. Once cooled the mixture forms into patties easily and can be made and held in the fridge for 3 days or frozen for convenient meals.
Course
Breakfasts
Difficulty
Easy
Pulse Type
Dry Peas
Specialty Diet
Vegan
Nutrition
300 calories or less, 7g+ fiber, 7g+ protein
Category
Meal Prep Recipes
Prep Time5minutes
Cook Time30minutes
Total Time35minutes
Servings4patties
Ingredients
1cupsplit peas, yellowor green
3cupswateror stock
1cuponionyellow; minced
1tbspgarlicminced
1tspcorianderground
pinchturmeric
1tspthymefresh; minced
1/2cupmushroomsminced
1/4cupcarrotgrated
2green onionsslivered
2tspsaltkosher
1/4tsppepperblack; freshly ground
grapeseed oilvegetable oil or butter for cooking
1/2cupchickpea flour
Instructions
In a medium sauce pan on Medium high 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.
Puree 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 four patties and roll in garbanzo bean flour then pan fry in vegetable oil
Recipe Notes
Serving suggestions:
Breakfast as a base to a poached or fried egg on a bed of sautéed garlic greens topped with sautéed mushrooms and a poached or fried egg