These hearty vegetable patties transform humble yellow split peas into a delicious, protein-packed meal. The split peas are simmered with aromatic spices like cumin, ginger, and cayenne, then blended with fresh cilantro and onion for a vibrant, textured patty. Pan-fried until golden and crisp on the outside while remaining tender inside, they offer a satisfying crunch. Served alongside a creamy Southeast Asian peanut sauce, this dish balances earthy legume flavors with rich, nutty sweetness and a hint of heat. Perfect for a quick weeknight dinner, a potluck contribution, or a satisfying vegan lunch. They are easy to make using pantry staples and freeze beautifully for later meals.
Vegetable Patties With Peanut Sauce
Description
These hearty vegetable patties transform humble yellow split peas into a delicious, protein-packed meal. The split peas are simmered with aromatic spices like cumin, ginger, and cayenne, then blended with fresh cilantro and onion for a vibrant, textured patty. Pan-fried until golden and crisp on the outside while remaining tender inside, they offer a satisfying crunch. Served alongside a creamy Southeast Asian peanut sauce, this dish balances earthy legume flavors with rich, nutty sweetness and a hint of heat. Perfect for a quick weeknight dinner, a potluck contribution, or a satisfying vegan lunch. They are easy to make using pantry staples and freeze beautifully for later meals.Ingredients
Directions
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Drain the soaked yellow split peas and rinse them well under cold water.
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Place the rinsed peas in a medium pot along with 1/2 cup of the chopped onions and 1 1/2 cups of water.
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Stir in the chopped garlic, cumin, minced ginger, cayenne pepper, and salt.
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Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, or until the liquid is fully absorbed and the peas are tender.
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Remove from heat and allow the pea mixture to cool slightly so it can be handled safely in a blender.
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Transfer the cooled pea mixture to a blender. Add the remaining 1/2 cup of chopped onions, black pepper, and chopped cilantro.
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Blend the mixture for about 1 minute until it forms a coarse, consistent paste.
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Pour the blended mixture into a mixing bowl and stir in the fresh lemon juice and wholewheat breadcrumbs.
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Mix thoroughly until all ingredients are well combined. If the mixture feels too dry to hold together, add a small amount of water, one teaspoon at a time.
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Shape the mixture into 8 evenly 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, or until golden brown and crisp.
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Flip the patties and cook for another 7 minutes on the second side until golden brown and heated through.
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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 warm vegetable patties immediately with the Southeast Asian peanut sauce on the side for dipping.
Nutrition Facts
- Amount Per Serving
- Calories 66.5kcal
- % Daily Value *
- Total Fat 0.4g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 5.2mg1%
- Total Carbohydrate 13.0g5%
- Dietary Fiber 3.7g15%
- Sugars 5.1g
- Protein 3.4g7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
