Prep 10 hrs
Cook 2 hrs 15 mins
This Northumbrian dish was traditionally served on Passion Sunday, when church altars were draped in purple in mourning for the memory of Christ's Passion. Dishes containing peas were regularly eaten during Lent, when meat was forbidden. Although not traditional, Passion Peas can also be served as an accompaniment to gammon, ham or grilled bacon.
- 1⁄2 lb dried green peas
- 2 ounces fresh white breadcrumbs
- 1 medium onion, finely chopped
- 1⁄2 teaspoon dried herbs (chef’s choice)
- salt and black pepper, to taste
- 1 tablespoon melted unsalted butter
- 1 ounce unsalted butter
- Soak the peas overnight in cold water.
- The next morning, drain and rinse well.
- Place in a large saucepan and cover with 30 fluid ounces of cold water.
- Bring to the boil and boil for 1½- 2 hours, stirring regularly and adding extra water if necessary, until the peas are tender.
- Leave to cool, then in a bowl mix the peas with the breadcrumbs, onion, herbs, seasoning and 1 tablespoon of melted butter to form a stiff mixture.
- Shape into cakes and dust lightly with a little seasoned flour.
- Melt 1 ounce of butter in a frying pan and fry the cakes until golden brown, turning once.
- Serve immediately.