This vegetarian recipe will fool any meat lover and is packed to the brim with nutrition and taste. I prefer making it with dried split peas but lentils and even dried soup mix can be used. My family enjoys them most with a chunky tomato sauce as I serve them on rice, quinoa or couscous. If you don’t feel like making a meal out of them they will be perfect as a snack as well but do add a dip or something saucy on the side.
750ml dried split peas, cooked
3 eggs, lightly beaten
375ml sour cream
180ml grated, hard cheese like pecorino, parmesan
3x cloves of garlic, crushed
90ml parsley, finely chopped
10ml dried thyme
250ml dried bread crumbs
Preheat your oven to 200℃.
Pulse the cooked peas in a food processor but be careful not to make a paste.
Combine the eggs, sour cream, cheese, garlic, parsley, thyme and salt in a separate bowl.
Add the peas to the mixture and mix through.
Stir in the bread crumbs and refrigerate for 30 minutes.
In the meantime line or spray a baking tray.
Roll the split pea mixture into small balls and place on the prepared tray. Brush each ball with some oil.
Bake 25-30 minutes or until golden brown and crispy on the outside.