My husband loves peas and I love all kinds of veggie burgers so these patties are my way of getting him to be enthusiastic about veggie burgers as I am. They combine split peas with green peas to give a variety of textures within the patty while remaining loyal to the pea theme, and bring in inspiration from the traditional pea and mint soup in the seasoning. I originally planned to use yellow split peas to give a nice colour contrast with the green peas but accidentally left the last of my yellow split peas cooking on the stove for an hour after I thought I’d turned them off (a hazard of cooking in a rush?) so they ended up black rather than yellow and not at all appetising. I only had green split peas left in the cupboard so green split pea and green pea patties they became, and I liked the result so much that is how they remained when I made them again. However, feel free to try yellow ones instead. These patties take a little planning as the split peas have to be soaked overnight and cooked but once you get over the mental hurdle of having to do this it becomes incredibly easy to pop a bowl of pulses on to soak on a Friday evening and boil them up on Saturday morning. You don’t have to remember to put them on the shopping list as often as a bag of dried split peas lasts for ages and it also makes this a very economical storecupboard dinner.
Double pea patties
Dietary info: vegan, gluten-free
Cooking time: soaking the split peas overnight and 40-60 minutes cooking time, 15 minutes to prep ahead for the patties and BBQ sauce, <5 minutes preparation and 20-30 minutes in the oven on the night
- 100g dried green or yellow split peas
- 400g frozen green peas
- 1 tsp each: garlic powder; chilli powder; turmeric; cumin
- 2 tsp mint
- 1 tsp salt
- 1-2 tsp cornflour mixed with 50ml water
- 500g passata
- 1 tsp each chilli powder, garlic powder, cumin, turmeric, amchur, black pepper,
- 2 tbsp soy sauce
- 2 tbsp white wine vinegar
- 1 tbsp malt vinegar (replace with more white wine vinegar to make this gluten free)
- Rinse the split peas, soak them overnight and cook according to the instructions on the packet (usually bring to the boil and simmer for around 40 minutes in plenty of water) and drain.
- Defrost the frozen peas (I usually put them in a cereal bowl covered in cold tap water to do this then drain).
- Heat the cornflour and water mixture in a small saucepan, stirring. Once it is bubbling, cook it for about 1 minute or until thickened so that it coats the spoon if the spoon is lifted out of the mixture – this helps the patties hold their shape.
- Mix together the cooked split peas, defrosted green peas, cornflour mixture and seasonings (garlic powder, chilli powder, tumeric, cumin, mint, salt).
- Spoon tablespoons of the patty mixture onto a non-stick baking tray at bake at 160C fan for 20-30 minutes until crispy on the outside but not dried out in the inside. I usually use a baking tray covered in a silicon liner as I have found that this is the best way to stop them sticking and is really easy to clean afterwards. If you don’t have a non-stick baking tray or baking tray liner then you can grease your tray with a little cooking oil.
- For the BBQ sauce, stir together in all the ingredients and heat for 3-4 minutes in a saucepan on the stove or in a covered bowl in the microwave until heated through.
- Serve the patties with the BBQ sauce on the side. See below for some other serving options.
A few tips to prep ahead:
- The patty mixture can be prepared ahead and kept in a box in the fridge for up to a week.
- The BBQ sauce can be made ahead of time and keeps well in a box in the fridge for 1-2 weeks. You can also make extra quantities and freeze some.
- Then all you have to do on the night is spoon out and bake the patties, heat through the sauce (in a saucepan on the stove or in a covered bowl in the microwave) and serve.
Some tasty little extras…
- I like serving any kind of burger patty in aubergine “buns” – basically sandwiched between two slices of baked or griddled aubergine – a very light alternative to traditional burger buns which really lets the patty shine through but still makes them easy to pick up and eat like a burger.
- To make the aubergine buns slice an aubergine into rounds about 5mm thick and place these on a wire rack in the oven at 160C fan (you can also do them on a baking tray but the wire rack helps them to not get soggy on the bottom) and bake for 15-20 minutes until softened all the way through and a little crispy at the edges.
- These are best served fresh but can also be made ahead, stored in a box or bag in the fridge and just crisped up by putting them in the oven for 3-5 minutes on the night.
- These patties also work well in a traditional burger bun or wrapped in pitta breads (see my Greek BBQ chicken and salad post for a homemade pitta bread recipe) with salad and sauce.
- Mint yoghurt dip would also work well with these patties (though of course, this wouldn’t be vegan), especially wrapped in a pitta, as well as with the tomato sauce.
- To make mint yoghurt mix 200g natural yoghurt with 1/2 tsp salt, a tbsp chopped fresh mint or 2 tsp dried mint and juice of 1/2 and lemon. Stir to combine.
- The BBQ sauce is very versatile and would be a nice accompaniment to most grilled meat, fish or vegetables and can be brushed over the meat / fish / vegetable prior to grilling to give them extra flavour. It could also be used as a pasta sauce, or mixed with cooked pulses and diced vegetables and baked in a oven proof dish for 20 minutes to make a quick and easy dinner.