Juicy on the inside and crispy on the outside - vegetarian pea burgers. It's a hearty, affordable, high-protein meal that's perfect for fasting and everyday meals. We learn to cook them.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
More than half of humanity loves cutlets. There are many variations of them. Many people mistakenly believe that they can only be made from meat, but vegetable cutlets are just as tasty. Today I propose to get acquainted with the recipe for pea cutlets, which are made from mashed peas. Moreover, it is quite easy to cook them, but they turn out to be soft on the inside and crispy on the outside. This is a real find for legume lovers, fasting people and vegetarians. In addition, pea cutlets saturate well and satisfy hunger. But the main advantage of peas is the huge amount of protein. Among vegetable crops, peas are the leader in the content of this element. Pea proteins can easily replace protein in meat.
To make the cutlets tasty, they need to be cooked from well-boiled peas. For this reason, it must be soaked in advance, preferably at night. Any ingredients can be added to the pea mince: fried onions, chopped herbs, spices, dried ginger, garlic, mashed potatoes. In addition, such cutlets can be made dessert and add raisins, prunes, dried apricots, nuts and other fruits to the minced meat.
Pea cutlets with different sauces, and sweet products with jams and preserves are served. Regardless of what cutlets are, salty or sweet, no one will refuse them and everyone will eat them with pleasure. The main thing is that the peas are well boiled and crushed.
- Caloric content per 100 g - 133 kcal.
- Servings - 15
- Cooking time - 30 minutes for cutlets, plus time (about 6-8 hours) for soaking and boiling peas
Ingredients:
- Peas - 100 g
- Bran - 30 g
- Eggs - 1 pc.
- Butter - 20 g
- Vegetable oil - for frying
- Salt - 1 tsp or to taste
Step-by-step preparation of pea cutlets:
1. Sort the peas by sorting the spoiled ones and removing the garbage. Rinse it under running water and place in a large bowl. Fill with water in a 1: 2 ratio. Choose the capacity, considering that after soaking the peas will double in size. Leave it to soak for 6 hours. Change the water if possible to prevent the peas from fermenting. Especially in the summer.
2. Transfer the peas to a sieve and rinse under running water.
3. Put it in a cooking pot, fill it with drinking water and send it to cook on the stove. Bring to a boil, reduce heat to medium and simmer for about 2 hours until soft.
4. The finished peas will fall apart and crumble. Then carefully drain the liquid from the pan.
5. Immerse a blender in the pea mass and beat until smooth.
6. Add butter and egg to the pea puree. Season with salt. Stir to distribute food evenly.
7. Pour the bran into the puree and stir. Although this ingredient is not required, because does not give any taste to the dish. The bran will only add usefulness and nutritional value. So put them at your own discretion.
8. Put the pan on the stove, add vegetable oil and heat well. My mass turned out to be not quite dense, so it was not possible to form cutlets with my hands. In this case, take the dough with a tablespoon and place it in the pan, shaping the cutlets.
9. Turn on medium heat and fry the pancakes on one side for about 5-7 minutes until golden brown. Then turn them over to the other side and cook for the same amount of time until they are blushed. Serve hot patties with sour cream. This is a very tasty, healthy and satisfying dish.
See also a video recipe on how to make lean pea cutlets.
