This Vegan Split Pea Breakfast Pattie recipe makes for a delicious, easy to prepare and cook breakfast. They are packed with super-healthy vegetarian protein and loaded with fiber. These flavorful patties will satisfy all types of eaters, including vegan, vegetarian, and gluten-free.
Perfectly spiced with cumin and coriander, these split pea patties are pan-fried until golden and crisp on the outside with a soft and tender center. The trick to this recipe is to make the split pea mixture ahead, so it has time to chill. Once chilled, the mixture shapes into patties easily. Serve them over whole grains, or salad greens, maybe, or with ranch dipping sauce, and enjoy!
To make the Vegan Split Pea Breakfast Pattie, you will need the following ingredients:
In a medium saucepan over medium-high heat, add vegetable oil, 1 cup minced yellow onions, and 1 teaspoon kosher salt and sauté until just caramelized, about 3 minutes.
Turn the heat down to medium-low and add 1 tablespoon minced garlic, ½ cup minced mushrooms, and 1 teaspoon minced fresh thyme.
Add 3 cups water or stock, 1 cup split peas, 1 teaspoon salt, and ¼ teaspoon black pepper.
Bring to a boil and simmer for 20 minutes.
Add ¼ cup grated carrots and continue cooking until peas and carrots are tender.
In a food processor, purée ⅔ of the cooked mixture and transfer to a bowl. Mix with the remaining split pea mixture and 2 slivered green onions. Add 1 teaspoon ground coriander and a pinch of turmeric and mix to combine.
Leave the split pea mixture to cool for 1 hour or preferably overnight covered in a fridge.
Shape the mixture into 4 patties and roll in chickpea flour.
In a skillet, heat some oil and cook the patties until browned on both sides.
Serve warm and enjoy!
This Vegan Split Pea Breakfast Pattie recipe is delicious and so easy to make! These patties are packed with protein and fiber and make for a perfect breakfast or snack. Give this recipe a go, and please come back to leave a review!
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