Ready for an easy recipe? Let’s make pea patties without potatoes, ricotta, and eggs! You might ask: what’s inside these patties? Simply peas as the main ingredient, which we will then flavor with curry, paprika, salt, and pepper, creating a crispy breading with breadcrumbs and sesame seeds.
To make this recipe lactose-free, I used lactose-free grated cheese. I used canned peas, but you can easily use either frozen peas or fresh peas when they are in season, or dried peas after soaking them in advance.
Depending on the peas you choose, you will need to boil them and let them cool completely before using them for this recipe. In short, this recipe is super quick if you use, like me, canned peas; otherwise, you will need to start preparing in advance.
I’ll also recommend a Greek yogurt, mustard, and paprika sauce to serve with the patties to make them even more delicious. This sauce, for those who already know my blog and follow my recipes, I often serve with grilled vegetables or roasted meats. We literally love it, and it is very simple to prepare.
I only started eating peas a few years ago; I didn’t like them at all before. But every year, for several years, I add a new ingredient to my diet to vary it and especially to enrich the blog with new recipes! So, when I saw the recipe for pea patties, I was intrigued. Only, I saw recipes with potatoes, with ricotta, or with eggs, and I wanted them simple, with only peas as the main and predominant ingredient for flavor, taste, and texture.
So I started trying some recipes, eliminating all ingredients that I deemed unnecessary to make crispy pea patties that wouldn’t break during cooking. After some trials, here I am with today’s recipe: my pea patties recipe without potatoes, ricotta, and eggs!
Since I started eating peas, I have prepared and shared with you many recipes that you can find here on the blog. I highlight my favorites: the chilled pea cream, perfect for summer; then the tasty pan-cooked peas, perfect for any meat or fish main course; and finally the couscous with shrimp, peas, and Genoese pesto. Each link below is clickable and will take you directly to the recipe you choose to read.
I remind you that I await you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day with a sweet or savory treat! But now let’s move on to today’s recipe: let’s prepare together the canned pea patties without eggs, that don’t break and are super delicious and fragrant!
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, All seasons
- Energy 152.45 (Kcal)
- Carbohydrates 18.57 (g) of which sugars 4.87 (g)
- Proteins 7.24 (g)
- Fat 5.20 (g) of which saturated 1.85 (g)of which unsaturated 1.45 (g)
- Fibers 3.72 (g)
- Sodium 366.13 (mg)
Indicative values for a portion of 62 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare pea patties that don’t break without eggs
For this pea patties recipe we will not use eggs, potatoes, and ricotta. We will make pea patties with very few ingredients, making them fragrant, delicious, and crispy with spices, breadcrumbs, and sesame seeds. The cooking is in the oven, you can choose to fry them in seed oil or cook them in an air fryer.
- 2 cups canned peas, drained
- 1 tbsp white onion
- 1/2 cup cheese (in my case lactose-free)
- 1/2 cup breadcrumbs
- 1 pinch salt
- 1 pinch pepper
- 1 pinch curry
- to taste parsley
- 1 pinch turmeric powder
- to taste breadcrumbs
- to taste sesame seeds
- to taste extra virgin olive oil
- 1/2 cup Greek yogurt
- 1 teaspoon mustard
- to taste parsley
- 1 pinch curry
You can use frozen peas, boiling them in advance and letting them cool for at least an hour before preparing this recipe. You can also use fresh peas, always cooking them first and letting them cool completely. You can then choose dried peas, after soaking them and then boiling them. Even in this case, cook them in advance. In all these cases, you should prepare the peas by simply boiling them with water and a pinch of salt, then let them cool at room temperature.
Tools to prepare fragrant and crispy pea patties
- 1 Chopper
- 1 Bowl
- 1 Spoon
- 1 Plate
- 1 Baking Sheet
- 1 Oven
- 1 Parchment paper
Very few tools, just like the ingredients we will use for this recipe.
Recipe steps for pea patties without ricotta, potatoes, and eggs
I start the preparation by opening the can of peas, removing the preservation liquid and rinsing them quickly under the tap water. Then I let them drain to remove excess water. Next, I pour the peas into the chopper bowl and add the onion, you can chop it with a knife first to ease the chopper‘s work.
I turn on the machine and reduce everything to a fairly thick puree. Don’t add liquids unless necessary: we are preparing a mixture that we will then form into patties, so it shouldn’t be a smooth or creamy consistency like a velouté, to be clear. No worries if some peas remain whole: we will mix the mixture with a spoon and they won’t be noticeable.
I pour the breadcrumbs and sesame seeds into a plate for the external breading of the pea patties. Then I pour the puree into the bowl and continue adding the other ingredients: cheese, breadcrumbs, salt, pepper, curry, turmeric, and parsley.
I place the baking sheet on the work surface and cover the bottom with a sheet of parchment paper. Now, with slightly greased hands, or using a spoon, I start creating the patties.
As I create the polpette, I roll them in the dish with breadcrumbs and sesame seeds and then place them on the parchment paper on the baking sheet. Once the pea mixture is finished, I am ready to proceed with the cooking. I drizzle extra virgin olive oil over the patties and place them in the oven’s middle rack, allowing them to bake for 25-30 minutes.
Now the crucial step of this recipe. During cooking, we should never turn the patties, or rather, we shouldn’t use spoons or anything else, but try to move the patties by gently shaking the baking sheet, using kitchen mitts. Do not touch the patties as they are hot and fragile in consistency at this moment. Let them cook and then remove from the oven, letting them cool for at least 10 minutes on the kitchen counter before serving.
In the meantime, let’s prepare the Greek yogurt, mustard, and paprika sauce. I pour the yogurt into a small bowl, add the teaspoon of mustard, and sprinkle with parsley. I mix everything with the spoon until I get a yellowish, super creamy sauce.
Now I am finally ready to serve at the table the pea patties without eggs, potatoes, and ricotta. I just have to wish you a good appetite and remind you that I await you every day here on my blog with many easy, quick, and delicious recipes like this one!
Follow the entire procedure indicated until the point where you place the patties on the parchment paper. Use a container or tray that can be placed in the fridge, because we will let them rest for at least 30 minutes before cooking.
Then take a non-stick pan, add a drizzle of extra virgin olive oil, and place the patties. Cover with a lid and, on low heat, let them cook for about 10 minutes. Turn them gently with a spoon or, better yet, shake the pan with the handle with quick movements and replace the lid to continue cooking.
Total pan cooking time for the pea patties: about 30 minutes. They should become golden and crispy on the outside. So shake the pan several times during cooking to prevent them from browning on just one side.
How many times have you thought: how can I get kids to eat legumes? Here’s the solution! Try my recipe for legume patties and you’ll see they’ll finish them all! Peas are legumes that often young ones do not eat very willingly, nor do many adults, I must say. They are rich in proteins and carbohydrates and are good for our body. If fresh, even better, but if you don’t have them and have little time, this recipe for canned pea patties is perfect for you!
Storage and variations of the pea patties recipe:
Storage of pea patties: you can store the patties in a container with a lid for a couple of days. Obviously, you must ensure they are completely cool. You can keep them in the fridge for a couple of days and then reheat them in a pan.
Variations: if you don’t like curry or paprika, you can replace them with the spices you prefer. For example, cumin, coriander, or simply parsley or fresh thyme. You can choose to fry the patties in seed oil instead of baking them in the oven. You can also choose the air fryer to cook the pea patties.
If you have no lactose intolerance issues, you can add an aged cheese instead of the grated cheese I used. Perhaps a smoked provolone, savory and tangy Pecorino Romano, or smoked ricotta. In short, choose the cheese you prefer.
