Golden Vegan Split Pea Patties Recipe

Short Description

Golden Vegan Split Pea Patties are a wholesome and flavorful plant-based dish, combining the hearty texture of split peas with the earthiness of root vegetables and aromatic spices. These patties are naturally gluten-free and offer a satisfying meal option for vegans and non-vegans alike.

Why You’ll Love This Recipe

These patties are not only delicious but also packed with nutrients. The combination of split peas and vegetables provides a good source of protein and fiber, making them both filling and nourishing. Their crispy exterior and tender interior make them a delightful addition to any meal, whether served as a main course, in a sandwich, or as a snack.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 3 medium new potatoes (about 440 grams)
• 1 cup dry split peas, rinsed
• 3 medium carrots, shredded (approximately 2 cups)
• 1 small onion, minced (about ¾ cup)
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon turmeric powder
• ½ teaspoon ground fenugreek (optional)
• ¼ cup chickpea flour
• 1 teaspoon fresh lemon juice
• ½ teaspoon gluten-free tamari soy sauce or coconut aminos
• Sea salt and ground black pepper, to taste
• Coconut or avocado oil, for cooking

Directions

1. Prepare the Potatoes: Peel and chop the potatoes. Place them in a medium saucepan, cover with cold water, and bring to a boil over medium-high heat. Reduce heat to a simmer and cook for about 12 minutes, or until the potatoes are soft. Drain and return them to the pot to dry out briefly.
2. Cook the Split Peas: In the same saucepan, add 3¼ cups of water and bring to a boil. Add the rinsed split peas, reduce heat to a simmer, and cook for approximately 35 minutes, or until the peas are soft and have absorbed most of the water.
3. Mash Ingredients: Mash the cooked split peas with a fork and transfer them to a large bowl along with the mashed potatoes.
4. Combine Vegetables and Spices: Add the shredded carrots, minced onion, garlic, cumin, coriander, turmeric, fenugreek (if using), chickpea flour, lemon juice, and tamari to the bowl. Season with salt and pepper to taste.
5. Mix the Batter: Using your hands, mix and mash all the ingredients together until well combined. The mixture should be cohesive and slightly pasty.
6. Form Patties: Shape the mixture into 10 equal-sized patties and place them on a baking sheet. Cover with plastic wrap and refrigerate for at least 2 hours to firm up.
7. Cook the Patties: Heat a thin layer of oil in a large skillet over medium-high heat. Cook the patties in batches, browning each side for about 2 minutes. Transfer cooked patties to a baking sheet in a preheated 300°F (150°C) oven to keep warm and allow them to firm up further.
8. Serve: Enjoy the patties hot, served in lettuce wraps, on buns, or alongside a fresh salad.

Servings and Timing

• Servings: 10 patties
• Preparation Time: 25 minutes
• Cooking Time: 1 hour
• Resting Time: 2 hours
• Total Time: Approximately 3 hours and 25 minutes

Variations

• Spicy Kick: Add finely chopped jalapeños or a pinch of cayenne pepper to the mixture for added heat.
• Herbaceous Flavor: Incorporate fresh herbs like parsley, cilantro, or dill for a burst of freshness.
• Different Legumes: Substitute split peas with lentils or chickpeas for a variation in flavor and texture.
• Baking Option: For a lower-fat version, bake the patties at 375°F (190°C) for 25-30 minutes, flipping halfway through, until golden brown.

Storage/Reheating

• Refrigeration: Store cooked patties in an airtight container in the refrigerator for up to 5 days.
• Freezing: Freeze uncooked patties on a baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 2 months.
• Reheating: Reheat patties in a skillet over medium heat until warmed through, or bake at 350°F (175°C) for 10-15 minutes. Avoid microwaving, as it may affect the texture.

FAQs

What type of split peas should I use?

Both yellow and green split peas work well in this recipe. Yellow split peas will give a brighter color, while green split peas offer a slightly earthier flavor.

Can I make the patties ahead of time?

Yes, you can prepare the patties and refrigerate them for up to 24 hours before cooking. This can help the flavors meld and the patties to firm up.

Are these patties gluten-free?

Yes, as long as you use gluten-free tamari or coconut aminos, these patties are naturally gluten-free.

Can I bake the patties instead of frying?

Absolutely. Bake the patties at 375°F (190°C) for 25-30 minutes, flipping halfway through, until they are golden and cooked through.

What can I serve with these patties?

They pair well with fresh salads, in wraps, on buns with your favorite toppings, or alongside roasted vegetables.

How do I prevent the patties from falling apart?

Ensure the mixture is well combined and adequately chilled before cooking. Using chickpea flour helps bind the ingredients together.

Can I freeze the patties?

Yes, freeze uncooked patties on a baking sheet, then transfer to a freezer-safe container. Cook from frozen, adding a few extra minutes to the cooking time.

What oil is best for frying?

Coconut or avocado oil is recommended due to their high smoke points and neutral flavors.

Can I add other vegetables?

Certainly. Feel free to incorporate finely chopped spinach, kale, or bell peppers for added nutrition and flavor.

Are these patties suitable for children?

Yes, they are kid-friendly. You can adjust the seasoning to suit your child’s taste preferences.

Conclusion

Golden Vegan Split Pea Patties are a versatile and nutritious addition to any meal plan. Their combination of wholesome ingredients and flavorful spices makes them a satisfying option for various dietary preferences. Whether served as a main dish, in a sandwich, or as a snack, these patties are sure to delight your taste buds.

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