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Pea cutlets with garlic and ginger

Split Pea Patties with Garlic and Ginger

A treat for food lovers — a simple recipe for tender little patties! These patties made from soaked split peas with garlic and ginger come together quickly and easily. They're delicious with a vegetable side or a light salad, and they're both wholesome and budget-friendly.

breik

Recipe author

Composition / ingredients

Servings:

Carrots

Onion

Split peas

200

Vegetable oil

Garlic

Ginger

Ground black pepper

Dill (seeds)

Table salt

Wheat flour (flaxseed flour with clove)

Water

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 8 g

Fats 21 % 9 g

Carbohydrates 60 % 25 g

206 kcal

GI: 79 / 0 / 21

Cooking method

Step 1:

How do you make patties from soaked split peas with garlic and ginger? Gather all the ingredients listed above. Then follow this simple step-by-step recipe to fry up pea-and-garlic patties.
Step 2:

To make the patty mixture, first soak the yellow dried split peas in water and leave them overnight. In the morning, drain the water and run the peas through a meat grinder into a deep bowl.
Step 3:

Peel and chop the onion. Peel the carrot and grate it on the large holes of a box grater. Heat the vegetable oil in a skillet and sauté the prepared vegetables, stirring, for about 5–7 minutes, until the onion is browned and the carrot is nicely softened. Run the sautéed vegetables through the meat grinder into the bowl with the peas as well.
Step 4:

Mash the garlic with the salt and dry spices, then mix it into the pea mixture.
Step 5:

Let the mixture rest for about half an hour.
Step 6:

Shape the mixture into patties and fry them on both sides in vegetable oil, as you normally would.
Step 7:

These patties also bake up nicely in the oven.

Patties are a favorite for so many people. They pair well with all kinds of sides and salads, and their variety can really broaden your everyday menu. You can make patties from just about anything: pork or beef, poultry or fish, cabbage, buckwheat, rice, potatoes, chickpeas, and more. There are just as many ways to cook them — fried, braised, oven-baked, grilled, or steamed. You can keep them classic or tuck a filling of hard-boiled egg, cheese, or mushrooms inside. And there are several coatings to choose from: flour, breadcrumbs, or a mix of grains. In short, the upsides of patties are almost endless. I love making all sorts of patties, split pea ones included. I think they taste just about perfect — that's my honest opinion. I'd read that legumes are really good for you, so I started making these patties, and then I fell for their flavor too. I hope you'll love them right away as well!