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    Home » Recipes » Super Healthy

    Green Split Pea, Potato and Spinach Patties are Healthy and Yummy!

    Published: Mar 26, 2019 · Modified: Feb 13, 2022 by Cara Kretz · This post may contain affiliate links · 1 Comment

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    Fried Split-Pea Potato Spinach PattiesGreen Split Pea, Potato and Spinach Patties are healthy and delicious!  These are gluten free, high in protein and loaded with fiber!  The spinach adds extra Vitamin E and antioxidants. Frying gives them a nice crunch on the outside.  Serve plain with a wedge of lemon and a dollop of your favorite hummus or yogurt.  You can also serve them hot on naan bread or a wrap with shredded cabbage and onion for a great sandwich.

    I've seasoned these with an Indian spice called Garam Masala that is a wonderful combination of cardamon, coriander, clove, cumin, ginger, red pepper, black pepper, and nutmeg. You can also make them less spicy with a simple spice combo of salt, pepper, and ground cumin.

    The key ingredients are simple -  dried green split peas, gold potatoes, fresh spinach and garbanzo bean (chickpea) flour.  You can learn more about the benefits of pea protein here if interested in further reading.

    The step-by-step recipe and guide follows:

    Fried Split-Pea Potato Spinach PattiesBoil the dried peas for 30 minutes until tender. No need to soak them overnight making it very easy.  Add the diced potatoes during the last 15 minutes.

    Fried Split-Pea Potato Spinach PattiesBlanche the spinach. Drain and chop.

    Fried Split-Pea Potato Spinach PattiesMash the peas and potatoes with a potato masher leaving some chunks for texture.

    Fried Split-Pea Potato Spinach PattiesAdd chopped spinach, diced red onion, garbanzo flour and all the spices to the pea and potato mash. Mix with a wooden spoon until evenly combined.

    Fried Split-Pea Potato Spinach PattiesForm palm-size patties.

    Fried Split-Pea Potato Spinach PattiesFry the patties in batches in a combination of canola oil and butter in a non-stick skillet. The butter gives them a nice, satisfying  flavor.

    Fried Split-Pea Potato Spinach PattiesServe fried Green Split Pea, Potato and Spinach Patties hot with your favorite hummus and a squeeze of lemon.

    Green Split Pea, Potato and Spinach Patties
    Print Pin
    5 from 1 vote

    Fried Green Split Pea, Potato and Spinach Patties

    Green Split Pea, Potato and Spinach Patties are healthy and delicious! These are gluten free, high in protein and loaded with fiber! The spinach adds extra Vitamin E and antioxidants. Frying gives them a nice crunch on the outside. Serve plain with a wedge of lemon and a dollop of your favorite hummus or yogurt. You can also serve them hot on naan bread or a wrap with shredded cabbage and onion for a great sandwich.
    Course Main Course
    Cuisine Indian
    Prep Time 1 hour
    Cook Time 15 minutes
    Total Time 1 hour 15 minutes
    Servings 12 patties

    Ingredients

    • 16 ounces green split peas
    • 8 cups cold water
    • 4 small gold potatoes peeled and diced
    • 5 ounces fresh spinach
    • ½ cup + 2 tablespoons garbanzo bean chickpea flour
    • ¼ cup red onion minced
    • 1 ½ teaspoons salt
    • 1 teaspoon black pepper
    • ¼ teaspoon red pepper flakes or to taste
    • 1 teaspoon cumin
    • 1 tablespoon Garam Marsala optional for Indian flavor component
    • 3 tablespoons canola oil
    • 3 tablespoons butter

    Instructions

    • In a large saucepan on the stovetop over high heat, add the split peas and water, cover and bring to a boil. Uncover and skim off any foam. Reduce the heat to medium high and cook for 25-30 minutes until split peas are soft but not mushy. Add the diced potatoes to the boiling water after 15 minutes and cook until soft. The peas and potatoes should be done about the same time. Remove them with a slotted spoon and transfer to a large bowl to cool.
    • Add the spinach to the boiled water and blanche for 2 minutes. Remove with a slotted spoon and and drain the spinach on several layers of paper towels. Further drain by squeezing the water out of the spinach in the paper towels  Chop the drained spinach into bite-size pieces.
    • When cooled, mash the peas and potatoes together with a potato masher. Add spinach, garbanzo bean flour, diced onion, and all the spices to the mash. Mix all to combine well.
    • Form ½ - ¾ inch thick patties with a palmful (approx ½ cup) of the mix. You should get about 12 patties.
    • Heat 1 tablespoon canola oil and 1 tablespoon butter in a non-stick skillet over medium high heat. Fry patties in batches until golden and crispy on both sides. Add more oil and butter with each batch. 
    • Serve with your favorite hummus or yogurt and a lemon wedge.
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    Comments

    1. Anine Grumbles

      January 08, 2023 at 3:36 pm

      5 stars
      Thank you for sharing this recipe - It sounds great.

      Reply

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    Hi, I'm Cara Mia Cipolla. My goal is to pass on my recipes, tips and secrets and hopefully inspire others to become great home cooks. In addition to the blog, I also write cookbooks, teach cooking classes, and take on the occasional consulting project for other culinary businesses.

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