These Vegetable Patties are a hearty and satisfying plant-based meal that balances earthy legumes with bright citrus and fresh herbs. Made primarily from yellow split peas, the patties offer a firm, savory bite that crisps up beautifully in the skillet. The combination of cumin, ginger, and a hint of cayenne provides warm, comforting spice, while fresh cilantro and lemon juice keep the flavor profile light and zesty. They are an excellent option for lunch boxes, casual dinners, or as a substantial appetizer. Serve them hot with the included Southeast Asian peanut sauce for a creamy, nutty contrast that elevates the simple ingredients into a restaurant-quality dish.
Vegetable Patties With Peanut Sauce
Description
These Vegetable Patties are a hearty and satisfying plant-based meal that balances earthy legumes with bright citrus and fresh herbs. Made primarily from yellow split peas, the patties offer a firm, savory bite that crisps up beautifully in the skillet. The combination of cumin, ginger, and a hint of cayenne provides warm, comforting spice, while fresh cilantro and lemon juice keep the flavor profile light and zesty. Serve them hot with the included Southeast Asian peanut sauce for a creamy, nutty contrast that elevates the simple ingredients into a restaurant-quality dish.Ingredients
Directions
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Drain the soaked yellow split peas and rinse them thoroughly under cold water.
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Place the rinsed peas in a medium pot with 1 1/2 cups of water and 1/2 cup of the chopped onions.
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Stir in the chopped garlic, minced ginger, cumin, cayenne, and salt.
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Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer for 30 minutes, or until all the liquid is absorbed and peas are tender.
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Remove from heat and let the peas cool slightly for 5-10 minutes.
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Transfer the cooked pea mixture to a blender along with the remaining 1/2 cup of chopped onions, black pepper, and chopped cilantro.
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Puree the mixture on high speed for about 1 minute until smooth and well-combined.
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Pour the puree into a mixing bowl and stir in the fresh lemon juice and wholewheat breadcrumbs.
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Mix well until the breadcrumbs are fully incorporated; if the mixture feels too dry to hold together, add a splash of water.
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Shape the mixture into 8 equal-sized patties, about 1/2-inch thick.
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Heat 2 tablespoons of safflower oil in a medium skillet over medium heat.
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Carefully place the patties in the skillet and cook for 7 minutes on the first side, until golden brown and crisp.
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Flip the patties and cook for another 7 minutes on the second side, adding more oil if necessary.
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Transfer the cooked patties to a plate lined with paper towels to drain excess oil.
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Serve the patties warm, accompanied by the Southeast Asian peanut sauce for dipping.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 460.5kcal
- % Daily Value *
- Total Fat 29.0g45%
- Saturated Fat 5.0g25%
- Cholesterol 0.0mg0%
- Sodium 2729.7mg114%
- Total Carbohydrate 41.2g14%
- Dietary Fiber 7.5g30%
- Sugars 7.6g
- Protein 13.2g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Store leftover patties in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to maintain crispiness.
Ingredient Substitutions: You can use green split peas instead of yellow, though the color will differ. Gluten-free breadcrumbs can be used for a gluten-free version.
Tip: Ensure the pea mixture is cool enough to handle before shaping to avoid sticking to your hands. Wetting your hands slightly can help.
Sauce Note: If making your own peanut sauce, blend roasted peanuts, soy sauce, lime juice, and a touch of sugar or maple syrup.
