Green split pea and potato cakes
This healthy recipe from Dr Libby makes six large potato cakes.
Ingredients
1 cup green split peas (dry)
750ml (3¼ cups) filtered water
2 cups Agria potato, cubed
Salt, pepper
½ tablespoon curry powder
½ teaspoon cumin
½ cup coriander, chopped
¼ heaped cup spring onions, finely sliced
¼ cup currants
1 teaspoon green chilli, finely chopped (optional)
1/3 cup gluten-free breadcrumbs
2 tablespoons coconut oil for frying
- In a saucepan, heat water and split peas; boil lentils until soft. Drain water and mash lightly.
- In a separate pot, bring potato cubes to boil and cook until soft, but not falling apart.
- In a large mixing bowl combine cooked potato and lentils with all other ingredients. Add salt and pepper to taste. Mash mixture with hands until ingredients are evenly distributed. Mixture is quite wet, but don’t panic. Gently form into balls and flatten to ½ inch thick.
- Place your breadcrumbs on a plate. Place patties on crumbs and gently cover tops of patties with more crumbs. In a fry pan, heat coconut oil for frying. Cook patties until golden, approximately five minutes each side.
Serving suggestion: Mixture can also be used as a mash or a topping for a pie. Mixture is freezable.
Nutritional information: These Indian-inspired potato cakes benefit from warming spices. Green split peas are a good source of protein, particularly for vegetarians.
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Dr Libby has a Bachelor of Health Science (Nutrition and Dietetics) (Hons), a PhD in Biochemistry, and 25 years of clinical experience.
