You'll use:
One half pound of dried green peas. (You can try yellow).
Soak the peas overnight for some savings in gas or electric.
Separate the peas into two halves. Cook half for about 20 minutes and then throw the rest in for another 20. To do this bring to a boil and then simmer. This should provide you some peas that are almost mash and some that are closer to intact and crunchy. Drain thoroughly.
Potatoes. It's preferable to use ones that you can cut up with skin on.
Cut up about five small to medium ones into cubes and cook until just ready to be mashed. Again, bring to boil and lower heat. Drain thoroughly. Mash them up.
Put your spices on the potatoes and mash again.
I used MASALA originally intended for TANDORI CHICKEN. You can also make up your own spice mixes, such as garlic, paprika, oregano, marjoram, etc. It's good to use fresh from the garden if you have it.
Kale. I cut up two long pieces of dark kale into thin strips - uncooked -
Throw that in the bowl.
Onion. I used yellow. White or red work well too. Dice fine - uncooked. Throw that in the bowl.
Also good: parsley, celery, cut fine.
Mix in the peas.
Let the mixture COOL.
Break two room temperature eggs into the cooled mixture of potato, peas, and herbs and mix again. You should now have a mixture that is easy to form into patties.
In large skillet - preferable iron - melt butter.
Dip each of the patties into Bread Crumbs. It's OK to use stale toast. I used left over bread stuffing from Thanksgiving.
Put patties in butter and cook until they have a nice brown crusty coat on each side. I made 24!
These can be eaten right away hot. The next day I tried some cold. I liked them.
You can eat these with so many other foods. Boiled or scrambled eggs. Mayonnaise or catsup or soy sauce or plain yogurt or cottage cheese... The peas and the kale provide lots of protein. There's vitamins in the potato skin.
Let me know if you tried it!
C Magyar-American BlogSpot
