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