Total Time
20mins
Prep 5 mins
Cook 15 mins

These are served like potato cakes, but are made with dried green peas. The recipe says their good served with homemade tomato sauce, or alongside the 'full english' cooked breakfast. I think they'd also be good with fish and chips, or steak and chips. If you like mushy peas or pease pudding, you'll probably like these. Cooking time does not include soaking time for the dried peas. Directions for freezing included.

Ingredients Nutrition

  • 8 ounces dried whole green peas
  • 2 ounces fresh breadcrumbs
  • 1 onion, finely chopped
  • 12 teaspoon mixed herbs
  • salt and pepper, to taste
  • 1 ounce butter

Directions

  1. Soak peas overnight in cold water. Drain and place in large pan. Add 1 1/2 (english) pints (750 ml) water and bring to a boil.
  2. Boil steadily for about two hours, until peas are tender. Leave to cool.
  3. Mix with the breadcrumbs, onion, herbs, and seasoning to form a stiff mixture.
  4. Shape into patties with floured hands.
  5. Fry in butter until lightly browned. Serve hot.
  6. You can freeze these up to step 5. To cook from frozen, defrost, pat dry to remove any excess moisture, and fry as in step 5.

Reviews

(1)
Most Helpful

I really don't like to give a poor review, but for future cooks I must be honest and say that this recipe did not work out at all well. I followed the recipe exactly to the 'pre-making the patties stage' and ended up with a very sloppy mixture indeed. Even after adding double the amount of breadcrumbs called for, there was no way the mixture could be formed into patties for frying. In searching the net I found a recipe which stated that our "modern" dried peas do not need the "original and traditional" 2 hours of cooking and gave a cooking time of only 30 minutes after which the peas were DRAINED before adding the other ingredients. Perhaps this would work for future cooks of this recipe. I love dried peas and would like to have other ways to eat them besides the ever-popular pea soup so I hope someone has success with this recipe.

Shazzie August 20, 2013

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