In this challenging historical period, spending entire days at home without even being able to step outside requires various strategies to occupy time constructively and usefully. Obviously, for me, the main way to do this is cooking, but without waste, now more than ever! And so, from a leftover vegetable broth, I cooked the base for these really tasty and flavorful croquettes! Split peas, like all legumes in general, tend to compact a lot once cooked, so they lend themselves to many preparations, especially healthy and tasty meatballs. They are indeed a valuable food for our bodies, providing fiber, proteins, minerals, and vitamins. If we add a bit of organic pea flour to this mixture, perfectly suited for celiacs, a spice like ginger, and some sun-dried Pachino tomatoes, we have enriched the whole and brought to the table a complete and balanced dish with a distinctly savory taste! I naturally baked them, but if you prefer, you can also fry them and turn them into appetizing snacks to start the meal.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 55 Minutes
- Portions: 22 croquettes
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients:
- 7.05 oz Organic split dried peas
- 3.8 cups Vegetable broth
- 5 tablespoons Pea flour (approx 1.6 oz)
- 1 Fresh spring onion
- 2 Eggs
- 3 tablespoons Vegetable cream
- 2.82 oz Sun-dried tomatoes
- 1.76 oz Parmigiano Reggiano DOP
- to taste Gluten-free breadcrumbs
- 3 leaves Bay leaves
- 1 bunch Parsley
- to taste Nutmeg
- 2 teaspoons Ground ginger
- 2 tablespoons Extra virgin olive oil
- to taste Salt
- to taste Chili pepper
Preparation:
Rinse the peas thoroughly under running water, then toast them in a pot with a bit of water and the chopped spring onion for 2′ (fig. 1).
Add the bay leaves and let it simmer for another minute (fig. 2).
Cover with hot vegetable broth, bring to a boil, and continue cooking over low heat for about 35′ (fig. 3).
In the meantime, blanch the tomatoes for 1′ in boiling water to slightly desalt them, then drain, squeeze, and cut them into small pieces with kitchen scissors (fig. 4).
Transfer them to a large bowl along with 1 egg, ginger, nutmeg, chili pepper, and parsley (fig. 5).
Add the well-drained peas, removing the bay leaves (fig. 6).
Add the pea flour as well (fig. 7).
Finish with grated Parmigiano and, if necessary, a bit of breadcrumbs (fig. 8).
Form croquettes with slightly damp hands (fig. 9).
Then dip them first in the remaining egg beaten with vegetable cream and a pinch of salt, then in breadcrumbs, rolling them (fig. 10).
Place them on a baking sheet lined with parchment paper or recyclable Teflon like I did, and drizzle the surface with oil (fig. 11).
Bake in the oven at 356°F for 20′, then turn them over and let them brown for another 5′. Remove from the oven and drizzle with more oil.
And voilà… your split pea and sun-dried tomato croquettes are ready to be enjoyed!
Enjoy from FeFe’s kitchen!
