So, what happens when you overcook split peas, try to cook the water out of the result, then get frustrated and put them in a colander lined in cheesecloth? Split Pea Cakes. I was intending to do as I have done in the past and cook split peas as a filling, fiber-rich alternative to a rice or pasta base for the vegetable curry I was cooking, However, I made the fool's error of following the instructions on the package. The result would have been perfect if I were making a split pea soup. But I feel that it is egregious assuming on the behalf of the package to write cooking directions that suit only the most well-known dish made with the product and totally do not suit any other use of the product. Shame on you, store-brand split peas! FOR SHAME. However, I now have a tasty result to pass on: a fine-textured product that can easily be cut into squares immediately after cooking and, when laid gently on top of a dish, add a nice toothsome quality.
Split Pea Cakes
(completely necessary)
2 C. dried split peas, sorted for rocks and washed
3-4 C. water
1/2 tsp. salt
(for flavor-- substitute whatever you think will compliment your dish)
1/2 onion, chopped
1/4 tsp. mint flakes
1-2 TB. cooking oil
If you are adding the "flavor" ingredients, heat the oil in the pan first, then sauté the onions until they're soft. Then add in the mint and frizzle it a bit. Then, continue as follows: combine all "necessary" ingredients in a medium saucepan. Bring to a boil, then simmer until the split peas are beginning to break apart-- about 30 minutes. Line a colander with three layers of cheesecloth. (This is simpler than it sounds-- just fold up your cheesecloth before laying it in the colander.) Pour the split peas and cooking liquid into the colander, then fold the hanging edges of the cheesecloth over the top of everything and use it the squeeze and press out as much moisture as you can. Transfer the cheesecloth, contents and all, onto a work surface, cutting board, or plate. Unfold the top covering. Using your bare hands (if it's cool enough, or a tool if it's not), press the split pea paste until it's about 1 inch thick all over. Cut gently with a knife into 2 inch squares. The end. These do not fry well, having the tendency to a) fall apart and b) soak up way too much oil. When your other dish is ready, lay 2-3 squares on top of each serving.
Makes 4-6 servings
Split Pea Cakes
(completely necessary)
2 C. dried split peas, sorted for rocks and washed
3-4 C. water
1/2 tsp. salt
(for flavor-- substitute whatever you think will compliment your dish)
1/2 onion, chopped
1/4 tsp. mint flakes
1-2 TB. cooking oil
If you are adding the "flavor" ingredients, heat the oil in the pan first, then sauté the onions until they're soft. Then add in the mint and frizzle it a bit. Then, continue as follows: combine all "necessary" ingredients in a medium saucepan. Bring to a boil, then simmer until the split peas are beginning to break apart-- about 30 minutes. Line a colander with three layers of cheesecloth. (This is simpler than it sounds-- just fold up your cheesecloth before laying it in the colander.) Pour the split peas and cooking liquid into the colander, then fold the hanging edges of the cheesecloth over the top of everything and use it the squeeze and press out as much moisture as you can. Transfer the cheesecloth, contents and all, onto a work surface, cutting board, or plate. Unfold the top covering. Using your bare hands (if it's cool enough, or a tool if it's not), press the split pea paste until it's about 1 inch thick all over. Cut gently with a knife into 2 inch squares. The end. These do not fry well, having the tendency to a) fall apart and b) soak up way too much oil. When your other dish is ready, lay 2-3 squares on top of each serving.
Makes 4-6 servings
