Split Pea Breakfast Pattie courtesy of @usadplc #glutenfree #vegan

These are vegan but you can add minced bacon to the base and add that smoky flavor. The key to this recipe is to make the base the day before so it has time to chill. Once cooled the mixture forms into patties easily and can be made and held in the fridge for 3 days or frozen for convenient meals.

Servings: 4

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Split Pea Breakfast Pattie

Ingredients:

1 cup split peas, yellow or green
3 cups water or stock
1 cup yellow onion, minced
1 Tbls garlic, minced
1 tsp. coriander ground
Pinch of turmeric
1 tsp minced thyme, fresh
½ cup minced mushrooms
¼ cup grated carrots
2 each scallions, slivered
2 tsp Kosher Salt
¼ tsp Black pepper, fresh ground ideally
Grape seed, vegetable oil or butter for cooking

PROCEDURE:
In a medium sauce pan on Medium high add vegetable oil, onions and 1 tsp of the salt and sauté onions for 3 minutes until just caramelizing. Turn down to medium low and add garlic, minced mushrooms and fresh thyme
Add water or stock, split peas, salt and pepper.
Simmer for 20 minutes then add grated carrot and cook until peas and carrots are tender.
Puree 2/3 of the mixture then add back the remaining split peas and slivered scallions. Adjust seasoning
Cool mixture for one hour or ideally overnight.
Form into patties and roll in garbanzo bean flour then pan fry in vegetable oil

Serving suggestions:
Breakfast as a base to a poached or fried egg on a bed of sautéed garlic greens topped with sautéed mushrooms and a poached or fried egg

Prep time: 5-10 minutes
Cook Time: 30 minutes plus 5 minutes for the patties once formed

Nutrition Facts: Calories 240| Total Fat 4 g | Saturated Fat 0.5 g | Cholesterol 0 mg | Sodium 589 mg | Carbohydrates 39 g | Dietary Fiber 15 g | Protein 14 g 

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