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Split Pea Breakfast Pattie

Split Pea Breakfast Pattie

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 Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 patties

Ingredients

  • 1 cup split peas, yellow or green
  • 3 cups water or stock
  • 1 cup onion yellow; minced
  • 1 tbsp garlic minced
  • 1 tsp coriander ground
  • pinch turmeric
  • 1 tsp thyme fresh; minced
  • 1/2 cup mushrooms minced
  • 1/4 cup carrot grated
  • 2 green onions slivered
  • 2 tsp salt kosher
  • 1/4 tsp pepper black; freshly ground
  • grapeseed oil vegetable oil or butter for cooking
  • 1/2 cup chickpea flour

Instructions

  1. 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
  2. Add water or stock, split peas, salt and pepper.
  3. Simmer for 20 minutes then add grated carrot and cook until peas and carrots are tender.
  4. Puree 2/3 of the mixture then add back the remaining split peas and slivered scallions. Adjust seasoning
  5. Cool mixture for one hour or ideally overnight.
  6. 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