Today, a recipe for a main course: egg-free pea patties.
At home, we often eat legumes, especially in the form of patties but also in pasta or fresh salads. I often use chickpeas, which are my family’s favorite, and mine too, as I can then use aquafaba in various recipes. Recently, my neighbor gifted me many peas from her garden, and we are fully enjoying their sweetness.
I used them to make delicious whole-wheat gnocchi, and since nothing goes to waste in the kitchen, I used the peels to make a tasty pea pod pesto. Having many fresh peas left, I stored them in glass jars like those available in stores.
The pea patties are easy and quick to prepare and contain no eggs. The breadcrumbing is crunchy due to the use of cornflakes, and they are baked with a drizzle of oil. Lightness and crispiness are the main features of these super green patties. They also don’t break during preparation or when eating. They are perfect served with an avocado cream or an aquafaba sauce or a cherry tomato sauce.
Let’s see together, step by step, how to make pea patties.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: Around 16 patties
- Cooking methods: Oven, Boiling
- Cuisine: Italian
- Seasonality: Spring, All Seasons
Ingredients for Pea Patties
- 1 lb peas (cooked)
- 1/2 onion (small)
- 1 grind pepper
- 1 pinch salt
- 1 pinch baking soda
- 3 tbsp rice flour
- 1 pinch lemongrass (or another spice to taste)
- as needed olive oil
- 3 1/2 cups corn flakes (sugar-free)
Tools
- 1 Scale
- 1 Mixer
- 1 Bowl
- 1 Spatula
Let’s Make Pea Patties Together
Pour the already cooked peas into the mixer bowl; you can use canned ones or fresh or dried ones cooked by you. The important thing, in this case, is that they are cold. Add a piece of fresh onion, salt, and spices (I used lemongrass, but curry, paprika, cumin, or others are fine too), then turn it on and blend until all the peas are mashed.
Pour the mixture into a bowl for convenience, add the rice flour and a pinch of baking soda, and mix with a spatula to blend well. This will form a soft but compact and very workable mixture.
Put the cornflakes in the mixer bowl and chop them coarsely without leaving them too large, then pour them into a wide plate or a shallow and wide bowl.
Take a small ball of dough and form patties, make a ball and then flatten it slightly between your palms; if necessary, lightly oil your hands. Arrange each formed ball on the chopped cornflakes.
Make the cornflakes adhere to the patty by turning it on all sides to cover it completely, and place it on a baking sheet lined with parchment paper on which you have drizzled some olive oil. Continue until you run out of dough.
Drizzle some oil over the patties and bake in a preheated oven at 355°F for 15 minutes, then turn them over, add a bit of chopped cornflakes, and continue cooking for another 5 minutes.
Una Riccia Recommends
If you decide to use fresh or dried peas that you need to cook, remember to drain them well and let them cool before using, otherwise there will be too much water present, and the patty dough will be too soft.
FAQ (Questions and Answers)
What can I do with this dough besides patties?
You can use this dough to make burgers (same procedure but making larger patties) to fill soft burger buns or you can spread it on a rectangular baking sheet and bake it, sprinkling breadcrumbs on the surface.
