Split pea pancakes

Dinner (recipe from edamzale.lv ) inspired by the Don't Eat the Globe challenge.

From ieber.lv you will receive the basic ingredients: 500 g split peas, 25g garlic granules, 25g dried parsley, 50g chickpea flour, 500g olive oil for frying, 25g curry, 25g Himalayan pink salt.

Ingredients

500 g split peas

100 g breadcrumbs

1 clove of garlic

1½ tbsp soy sauce

A bunch of parsley or ~ 75 g

2 tbsp. chickpea flour

1 tbsp tomato sauce

1 tbsp olive oil or canola oil

2 tsp curry

2 tsp salt

Preparation

1. Soak the split peas in cold water for 4 hours.

2. Rinse the soaked peas thoroughly and boil in cold water at a high temperature.

3. Once the water has boiled, reduce the heat to medium and skim off any foam. Leave the peas to simmer until they are cooked (~ 20 min).

4. Once the peas are cooked, drain them and set aside.

5. Heat a little olive oil in a pan and fry finely chopped onion and garlic at low temperature, adding 1 tsp. soy sauce at the very end.

6. Place half of the split peas in a food processor along with the fried onions and garlic, parsley, remaining soy sauce, olive oil, tomato sauce, salt and curry. Blend until smooth.

7. Place the resulting mass in a large bowl, add the remaining peas, chickpea flour, breadcrumbs and mix thoroughly.

8. Place the pancake mixture in the freezer for 15 minutes.

9. Preheat the oven to 200 °C, line a baking sheet with baking paper. Form small patties (~ 5 cm in diameter and 1 cm thick), place on the baking sheet. Brush the patties with olive oil or coconut oil.

10. Bake the scones for ~10 minutes, then turn them over and brush them with oil again. Bake for another 10 minutes, remove from the oven and eat.