Vegetable Patties With Peanut Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Asian | Asian, Main dish, Sauces, Vegetarian | 4 | Servings |
INGREDIENTS
| 3/4 | c | Yellow split peas, soaked |
| 1 1/2 | c | Water |
| 1 | c | Chopped onions |
| 2 | t | Chopped garlic |
| 1/2 | T | Minced ginger |
| 1/2 | t | Cumin |
| 1/4 | t | Cayenne |
| 1/2 | t | Salt |
| 1/2 | t | Black pepper |
| 1/2 | c | Chopped cilantro |
| 1 | t | Fresh lemon juice |
| 1/2 | c | Wholewheat breadcrumbs |
| 4 | T | Safflower oil |
| 1 | Southeast Asian peanut sauce |
INSTRUCTIONS
Drain peas & rinse well. Place in medium pot with water & 1/2 cup of chopped onion. Stir in garlic, cumin, ginger, cayenne & salt. Bring to a boil & simmer for 30 minutes, till all the liquid is absorbed. Cool slightly. In a blender, combine the peas with the remaining onions, pepper & cilantro. Puree for 1 minute. Transfer to a mixing bowl & add lemon juice & bread crumbs. Mix well. If too dry, add a little water. Shape into 8 patties. Heat 2 tb oil in a medium skillet. Cook the patties for 7 minutes on each side. Drain on paper towels. Serve with peanut sauce.
A Message from our Provider:
“Jesus is my Lifeguard!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 143
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 298.9mg
Potassium: 109.2mg
Carbohydrates: 5g
Fiber: 1g
Sugar: 1.8g
Protein: <1g