Veggie patty/burger recipes seem to be the most popular recipes here, but also the ones that give me the most trouble. I love making and eating them because they’re kind of old school and they satisfy all types of eaters in a big way. They generally freeze well for future lazy dinner endeavours, and they hold up that duality of wholesome-but-junk-y-seeming quite well. They can be enjoyed a bunch of different ways, too. A perfect food, really!
But there’s a lot of room for user error with these sort of recipes. I’m almost always hesitant to post them. If the patty has a grain, undercooking makes for too much moisture, while overcooking leads to a mushy center. Somebody might have fresher vegetables on hand than me, so when they include some shreds of those veg in the mix, their burger is way too wet. Sometimes people are hesitant to use as much oil as I do when frying them up, which results in a sticky, broken-apart mess in the pan. Even with the most cement-like mix, veggie patties can break if you don’t flip them over with equal measures of care and efficiency.
One combination that seems to guarantee optimum veggie patty results every time (for me), is the trifecta of slightly overcooked, mashed potatoes, some sort of cooked pulse, and shredded vegetables. The potato glues and holds everything together, while making for some crispy edges. The pulses (dry split peas in this case) provide texture and protein. The vegetables lighten everything up. It’s the International Year of the Pulses and I’m still committed to the Pulse Pledge all year (and every year for the rest of my life ‘cuz plant power is real—as evidenced by this Instagram shot of my weekly meal prep day with cooked lentils AND soaking white beans). This recipe is such an easy, accessible, and versatile way to hit that weekly quota.
I go in heavy with the warm spices and garlic because the lightly sweet, starchy quality of the potatoes and split peas needs some punctuation here. This is an extremely pantry-friendly recipe on the whole–only 9 core ingredients! I always have potatoes, onions, and carrots around and I suspect this is true for many people who cook at home regularly. Lemon and tamari add further flavour dimension here and the chickpea flour is our extra insurance policy to help the patties hold together.
Since these split pea patties are more on the (blissfully) starchy end, I like to serve them lettuce-wrapped or on top of cooked greens. It kind of gives them that light summer vibe that I’m after with my meals lately. Sending even more light summer vibes out to all of you too ;)
GOLDEN SPLIT PEA PATTIES RECIPE
Print the recipe here!
SERVES: Makes 10 patties
NOTES: You could use both yellow or green dry split peas in the recipe. I suspect the yellow ones might look prettier given the golden hue of everything else in the mix, but I had the green ones on hand and they worked out just fine. I recommend pan-frying for these because I honestly haven’t tried baking or grilling them yet. This recipe is totally oil-free if you decide to try the baking route though. I can’t guarantee they’ll stay intact if you try this though.
3 medium, new potatoes (about 440 grams)
1 cup dry split peas, rinsed
3 medium carrots, shredded (you want 2 cups of shredded carrot)
1 small onion, minced (about ¾ cup minced onion)
2 cloves of 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 grapeseed oil, for cooking
Peel and chop the potatoes. Place them in a medium saucepan and cover them with cold water. Place the saucepan over medium-high heat and bring to a boil. Lower the heat to a simmer and cook the potatoes for 12 minutes, or until quite mushy and soft. Drain the potatoes and return them to the pot to dry out for a minute or so.
Place the potatoes in a large bowl and set aside.
Fill the same medium saucepan with 3 ¼ cups of water. Bring the water to a boil over medium-high heat. Add the split peas and stir. Lower the heat to a simmer. Cook until the split peas have absorbed most of the liquid and are quite soft/mushy, about 35 minutes.
Take the split peas off the heat and mash them with a fork. Transfer the mashed split peas to the bowl with the potatoes.
Add the grated carrots to the bowl, along with the onion, garlic, cumin, coriander, turmeric, fenugreek (if using), chickpea flour, lemon juice, and tamari. Season everything liberally with salt and pepper. Taste the mixture and adjust seasoning if necessary.
Mix and mash all of the ingredients together with your hands. This part is messy! It should feel very pasty when you’re done with it, with only a few tiny pieces of whole potato in the mix.
Form the mixture into 10 split pea patties and place them on a baking sheet. Cover the baking sheet with plastic wrap and slide into the refrigerator for at least 2 hours.
Once you’re ready to cook the patties, heat a decent slick of oil in a large skillet over medium-high heat. Set your oven to 300 degrees F, and place a large baking sheet inside.
Cook the patties in batches, browning the sides thoroughly. Each side should take about 1-2 full minutes. As you finish cooking the patties, transfer them to the baking sheet in the oven while you cook those that remain. Once you’re done cooking all of the patties, it’s advantageous to leave the patties in the oven for a good 10 minutes so that they can firm up even more so.
Serve the split pea patties hot with lettuce wraps, rolls, a salad, or any other accompaniment you like.
*This post was created in partnership with USA Pulses and Pulse Canada. All opinions/endorsements are my own. Thanks for supporting!