These are delightful burgers, Crescent Dragonwagon writes: firm-textured, mild and pleasing, with a base of spinach and split peas, reminiscent of a nonspicy falafel. They are simple and they satisfy, especially when put on a nice bun with tomato and a dressing. To make a vegan version of these cakes, omit the egg, add 1 tablespoon chickpea flour (also called besan) to the split pea soup and use an additional 2 tablespoons of water. Eat the cakes hot or cold. Reprinted from Passionate Vegetarian with permission from Workman Publishing.
- 1 5-oz. pkg. dehydrated split pea soup
- 1 1/2 cups boiling water
- 3 1/2 oz. sesame crackers
- 1 large egg
- 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
Place split pea mix in a food processor, and pour boiling water over it. Let stand for 3 minutes.
Add crackers, crumbling them coarsely into split pea mixture. Add egg, and process, pausing to scrape down sides of processor to make a smooth, well-combined and thick mixture. Add spinach, pulsing to combine. Spray hands with nonstick cooking spray, and form mixture into 12 to 15 patties, 2 to 3 inches in diameter and about 1/2-inch thick.
Heat a nonstick skillet over medium heat. When pan is hot, add 4 cakes and cook for 2 minutes, or until slightly browned. Flip over, and cook for 1 to 2 minutes more. Repeat with remaining cakes, and serve.
- Calories: 240
- Carbohydrate Content: 41 g
- Cholesterol Content: 55 mg
- Fat Content: 3 g
- Fiber Content: 6 g
- Protein Content: 12 g
- Saturated Fat Content: 1 g
- Sodium Content: 990 mg
- Sugar Content: 3 g