Vegetable Patties with Peanut Sauce

These vegetarian patties start with yellow split peas simmered low with garlic, cumin, ginger, and cayenne until they absorb every drop of liquid. That slow cook transforms the peas into a thick, starchy base that holds together without eggs or dairy.

After a quick blitz in the blender with fresh onion, black pepper, and cilantro, whole wheat bread crumbs and lemon juice go in to bind and brighten the mixture. Shape them into patties and pan-fry in safflower oil for about seven minutes per side until you get a crisp, golden shell with a creamy interior.

The peanut sauce served alongside is what ties the whole plate together. The nutty richness plays off the earthy split peas and warm spices in a way that just works.

Let the split pea mixture cool before shaping. Hot puree is too soft to form and will fall apart in the pan.

Chef Tips

• Soak the split peas overnight or for at least 4 hours before cooking. Under-soaked peas won’t break down properly.
• If the mixture feels too dry to hold together, add water a tablespoon at a time. Too wet? Add more bread crumbs.
• Press the patties firmly when shaping. Loosely formed patties crumble during the flip.
• Cook over medium heat, not high. These need time to develop a crust without burning the outside before the inside heats through.

Variations

• Serve in a warm pita or flatbread with sliced cucumber and pickled onions for a veggie burger alternative.
• Swap the split peas for red lentils, which cook faster and give a slightly sweeter flavor.
• Add a tablespoon of curry paste to the puree for a Thai-inspired version that pairs even better with peanut sauce.