Vegetable Patties with Peanut Sauce
Yield
4 servingsPrep
30 minCook
60 minReady
90 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
yellow split peas
soaked |
|
| 1 ½ | cups |
water
|
|
| 1 | cup |
onions
chopped |
|
| 2 | teaspoons |
garlic
chopped |
|
| ½ | tablespoon |
ginger
minced |
|
| ½ | teaspoon |
cumin
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | cup |
cilantro
chopped |
|
| 1 | teaspoon |
lemon juice
fresh |
|
| ½ | cup |
bread crumbs, whole wheat
|
|
| 4 | tablespoons |
safflower oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
yellow split peas
soaked |
|
| 355 | ml |
water
|
|
| 237 | ml |
onions
chopped |
|
| 1E+1 | ml |
garlic
chopped |
|
| 7.5 | ml |
ginger
minced |
|
| 2.5 | ml |
cumin
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 118 | ml |
cilantro
chopped |
|
| 5 | ml |
lemon juice
fresh |
|
| 118 | ml |
bread crumbs, whole wheat
|
|
| 6E+1 | ml |
safflower oil
|
|
Directions
Drain peas and rinse well.
Place in medium pot with water and ½ cup of chopped onion.
Stir in garlic, cumin, ginger, cayenne and salt.
Bring to a boil and simmer for 30 minutes, until all the liquid is absorbed.
Cool slightly.
In a blender, combine the peas with the remaining onions, pepper and cilantro.
Purée for 1 minute. Transfer to a mixing bowl and add lemon juice and bread crumbs.
Mix well. If too dry, add a little water.
Shape into 8 patties.
Heat 2 tablespoons oil in a medium skillet.
Cook the patties for 7 minutes on each side.
Drain on paper towels. Serve with peanut sauce.
