Pea patties are probably one of these foods that I have prepared countless times. I've made them for dinner, for visiting friends, or at a catering event or cooking workshop. So I always have a pack of dried split peas at home, so I could cook up a batch of pea patties any time I want.
These pea and cabbage patties are actually good old pea patties with a little twist. They contain a lot of cabbage. I discovered some time ago, that if you add some veggies to your regular pea patties, it makes them even more tastier and juicier. I like to add root celery, carrots or in this case, cabbage. Over time, pea patties have become a classic in my kitchen. They come out perfectly every time and everyone loves them. Serve them as a burger or with potatoes or rice. They taste mellow, have a crispy texture and they are super cheap and filling. One of my favorite ways to eat these patties, is to put them on a rye bread along with some mild mustard and pickles. Mmm...
I also love to cook them for a road trip or for travel food. They don't lose their texture while transporting and they retain their freshness for a pretty long time. Just throw a patty on a slice of bread and you'll have a quick vegan travel snack. In this recipe, you don't even have to boil the peas, just soak them. I have also made broad bean patties this way, but pea patties are still my favorite. So the process is easy: you blend the soaked peas with cabbage and seasonings and then cook the patties.
Don't freak out if the patty dough seems a bit liquidy and not too thick. It's suppose to be that way this time. They will be crispy and hold together really well on a frying pan.
Serves: 25 patties
Ingredients:
- 10 ½ oz (about 1 ½ cups) / 300 g dried split peas
- 12 oz / 350 g head cabbage, chopped
- 1 cup / 240 ml water
- 2 tsp salt
- 3-4 tsp curry powder
- 1 cup / 150 g whole wheat flour or oat flour
- 1 onion, finely chopped
Preparation:
Soak the peas in plenty of water for 10-12 hours. Drain and rinse the peas carefully. Add the drained peas to the food processor along with chopped cabbage, water, salt and curry powder. Process for a couple of minutes, until fairly smooth. Add whole wheat flour and finely chopped onion. Stir carefully. Preheat a pan and pour some oil in it. Take one heaped tablespoon of patty "dough" and put it into the palm of your hand. "Throw" it from one palm to another for a couple of times. Cook the patties in hot (!) oil until crispy on both sides. Make sure the patties have been cooked completely on one side, before you try to flip them over. I like to heat up two pans in the same time for cooking the patties, so I will be done much sooner than using just one pan.
PS! You can also make this patty dough with an immersion blender. Just cut the cabbage into smaller pieces before blending it with the other ingredients.
