Split Pea Spinach Patties

Split Pea Spinach Patties
Split Pea Spinach Patties. Cynthia Nelson
  • 30 mins
  • Prep: 25 mins,
  • Cook: 5 mins
  • Yield: 14 - 16 patties (serves 14-16)
Ratings (11)

There are many types of delicious fried snacks that are made and eaten in the Caribbean. They are most sold as street food and as part of the food offerings at festival times such as Hindu and Muslim holidays.

This Spinach and Split Pea Patty recipe is a rift of an Indian Vada and the West Indian Phulourie (split peas fritter). Packed with healthy protein, these hearty patties can work as a meal in themselves. Serve them as a snack or breakfast item.

What You'll Need

  • 1 cup yellow split peas soaked overnight
  • 1 teaspoon chopped garlic
  • Minced hot pepper to taste
  • 1/2 cup all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cornstarch
  • 2 teaspoons ground cumin or garam masala
  • 1/4 cup water
  • 2 packed cups finely chopped spinach (fresh)
  • 2 teaspoons chopped cilantro
  • Salt to taste
  • Oil for shallow frying

How to Make It

  1. Drain peas and rinse a few times until the water runs clear. Drain well and then add to a food processor along with garlic and pepper. Puree until the mixture is a fine grainy paste. Set aside.

  2. Add flour, baking powder, cornstarch, cumin or garam masala to a large bowl. Mix thoroughly.

  3. Transfer the pea mixture along with the water to the flour mixture and stir to incorporate.

  4. Add and mix in spinach, cilantro and salt to taste to the flour-pea mixture. Mix thoroughly. Cover and set aside to rest for 1 hour.

  1. Rub a little oil on your hands and take a little of the mixture at a time, about the size of a golf ball or larger, and shape into 1/3 to 1/2 inch thick disks. Repeat until all the patties are shaped. The mixture will be moist, don't worry about that.

  2. Heat oil on medium heat and fry in batches until browned on both sides. Total cooking time take about 4 - 5 minutes per batch depending on how thick you make them.

  3. Drain on paper towels.

  4. Serve warm as is or with a salsa or chutney or pepper sauce.

Edited by Hector Rodriguez