yellow pea soup mix, cooked 1 cup
chickpeas, cooked 1 cup
green onion1 ea
red pepper, diced 1/2 ea
salt1/2 tsp
cumin1/4 tsp
turmeric1/4 tsp
red chili flakes 1/4 tsp
lemon, zest of1 ea
garlic clove, chopped1 ea
cilantro, chopped1/4 cup
flour, oat bran, chickpea flour1/4 – 1/2 cup
vegetable oil, for frying 
  1. cook soup mix 
    1. Stovetop Method:
      1. Combine one package of Pea Soup mix (360g) with 2 cups of water and 2 cups of vegetable broth. 
      2. Cover and bring to a simmer. 
      3. Simmer covered for 1 ½ hours stirring occasionally.
    2. Instant Pot Method: 
      1. Combine 1 package of Pea Soup mix (360g) with 3 cups of water in the bowl of an instant pot or other electronic pressure cooker. 
      2. Seal pot and set timer for 45 minutes. 
      3. After cooking time, allow pot to depressurize naturally. 
      4. Open pot and stir beans for 15 -30 seconds.
  1. drain any excess water once peas are done cooking and are tender. 
  2. place into a food processor with all of the other ingredients except the flour and vegetable oil. 
  3. pulse to coarsely grind the mixture. 
  4. transfer to a mixing bowl and chill in the fridge for at least 15-20 min. 
  5. taste and adjust the salt. 
  6. if the mixture is too wet to form patties, add a bit of the flour at a time, mixing gently to combine. 
  7. form patties into balls and gently press flat. *optional: coat the patty in breadcrumbs for a crispier crust. 
  8. pan fry over medium-high heat with a bit of oil for 3-4 minutes per side. 

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