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.
Prep Time 5 minutes
Cook Time 30 minutes
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
- 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
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
Comments
An Indian classic…..
I’m going to try this for dinner this evening using my InstaPot electric pressure cooker but without all the added oil. It is absolutely unnecessary and very unhealthy. I will bake it in the oven and it will be just as tasty!
May I ask how you like your Instant Pot? I would think that pulses would cook rather quickly in it, especially the ones that take longer than split peas.
I love my InstaPot! Everything cooks quickly and you don’t have to watch it. It does take time to come to pressure but I can set the table or do other things. Green or brown lentils take about 8 to 10 minutes and then 10 minutes to come down from pressure. I soak beans (mostly chickpeas and pinto beans and black beans but white and black-eyed peas also) overnight and then it only takes about 20 minutes to cook them. There are InstaPot groups on Facebook and I am vegan so I follow those. Jill Nussinow has 2 books. “The New Fast Food” and “Vegan Under Pressure”. Check out her site. Many authors have free recipes. Pulses are a major portion of my diet and the InstaPot makes it so quick and easy. Pinto bean burgers are so good 🙂
Oh, thank you for this information – one question: when you say the cooker comes to pressure, is this all done automatically or do you have to do something when this happens? I’ve never used a pressure cooker, so pardon my ignorance. I like your suggestion for pinto bean burgers – I just found a recipe for black bean burgers (love black bean soup!) and want to try it. I am not vegan, but am trying to eat more pulses, so I signed up for the challenge.
This is an electric pressure cooker so you don’t have to do much at all. I prefer the Duo model which allows you to saute and then add other ingredients and cook! It is also a rice cooker and a slow cooker and a yogurt maker. I made a dal last night with red lentils and sweet potatoes and garam masala etc. I sauteed onion (my husband likes onions in everything!) and then garlic and added the lentils, spices and chopped sweet potato and water. I pushed the “manual” button and 30 minutes shows up automatically. I used the minus button to decrease the time to 6 minutes and locked the lid. that is all I had to do. The cooker also has a keep warm setting (I think 23 hours!) It is quite often on sale on amazon. The pot is stainless steel so no worry about the coating coming off and washing it is easy. My favourite pinto burgers are from The Everyday Happy Herbivore. It might be free online. Lindsey has a lot of free recipes. Hers are short and quick and easy.
I’m sure you can find some info online (and recipes) to see if you want to make this investment. It was the best thing I ever bought for myself.
Wo – your meals sound wonderful! I am truly thinking of getting an Instant Pot and you have convinced me of its value with pulses. Thank you, once again. I will check The Everyday Happy Herbivore for recipes!
I’ve made these twice now, and really enjoy it… but I find they end up a little too liquid to make good solid patties. Even after an hour of simmering, the the liquid is not all absorbed. Should I really just KEEP simmering even longer? Or drain off the excess liquid before pureeing?
Hi Pam, the extra liquid is ideally absorbed during the hour+ of cooling time but if you still have extra liquid after cooling, you should drain it. Thanks!
I made them also today, by me was also a little bit too much liquid, but it was very tasty. I make a sauce from greek style yoghurt+lemon zest+garlic+cayene peper+dill+and a little bit salt…… It was delicious!!!!!!
Your sauce sounds really good. Can you share your recipe?
Greek style yoghurt low fat + lemon zest + sprinkle of pure lemon juice +garlic powder + cayene peper +dill ( how much do you like, up to your taste. Sometimes I use also dry dill, its also delicious) + and a little bit salt… I use this sauce also as dip for snacks! Enjoy!?
That’s awesome and I love dill, too! Thanks so much for sharing! ?
For a smoke flavor without meat, I use Trader Joe’s South African Smoke Seasoning Blend (it’s in a grinder spice bottle)
I have smoked paprika, I wonder if that would work. How much did you add? 1/2 teaspoon?
I didn’t measure as it comes in a grinder bottle. I did a couple of twists, but I think that would work. The ingreds show paprika flakes, sea salt, garlic and basil so you could probably make up a blend according to a taste you like. ?
Not sure if I replied but that might work. This blend is paprika flakes, sea salt, garlic and basil. It’s in a grinder bottle and I did just a few grinds to taste
Good idea. I have Penzeys Chicago steak seasoning which is good for replacing bacon. Online.
Will try that too thx! And there’s a store by me!
There’s no mention of the chickpea flour in the ingredient list, how much is used to “roll into”?
Hi Cassie, we’ve updated the ingredient list to say “1/2 cup garbanzo bean flour.” Hopefully that helps!
I tried this and found the patties were too wet.. But they had a good taste. I will try again using less water.