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Split Pea Patties
These are excellent served with boiled or baked ham, or with grilled bacon or gammon.
They can be made with the same quantity of chick peas or yellow lentils.
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For 6 people:
- 360g/¾ lb Split Peas
- 2 medium Onions - peeled and finely-chopped
- /900ml/1½ pints Ham,/Bacon or Vegetable stock (made from bones or a stock cube)
- 60g/2 oz Butter - for frying onions
- 3 level tablespoons (45ml) chopped Parsley
- Salt and freshly-ground Black Pepper
- 2 medium Eggs - lightly beaten
- 90g/3 oz Bacon Fat or Butter - for frying
- About 90g/3 oz of Flour - to roll patties
1. Cover the split peas in boiling water and soak for 2 hours. Chick peas will need about 6 hours soaking.
2. Drain the peas and put them in a saucepan with the stock.
3. Bring them to the boil - cover the pan - and simmer for about 1 hour; (2 hours for chick peas).
4. Drain the peas and make them into a coarse purée in a food processor or mouli-legume - being careful to leave some texture.
5. Gently fry the chopped onion in the butter until it's golden brown.
6. Mix the onions into the pea purée, then blend in the chopped parsley and season with salt and pepper.
7. Mix in the beaten eggs until you have a smooth mixture.
8. Divide the mixture into about 12 balls of equal size, by rolling the mixture between your hands.
9. Roll the patties in a bowl of flour, shaking off any excess - then chill in the fridge for about 30 minutes, or until they are set.
* They can be prepared up to this point and kept in the fridge for up to 2 days if necessary.
10. Heat the bacon fat or butter in a heavy-based pan over a moderate heat, and fry the patties until golden brown on both sides, turning them once.
11. Drain the patties on kitchen paper before serving.