Back in May, I had a chance to team up with the US Dry Pea and Lentil Council on some recipe development for the International Year of Pulses. It was a real treat, a chance to show off my love for the versatility and nutrition of lentils, peas, and beans (and the result was a tasty lentil tamarind barbecue burger).
I was excited when the USADPLC circled back to me and asked if I might be interested in another recipe collaboration–this time not for a contest or for the Year of Pulses, but simply as a chance to show off another great use for lentils and/or peas. Given how often I eat and enjoy these foods, it’s always a joy to think about a new recipe concept, and today’s yellow split pea and millet cakes are no exception.
Split peas sometimes seem get short shrift in the legume world. We use them in split pea soup, of course, and in dal recipes, but they have a lot of potential beyond soups and stews. I love their chewy texture and the way they hold their shape when you boil them. I also love their nutrient offerings, including a ton of fiber, protein, folate, and Thiamine. They’re a wonderful addition for salads and grain pilafs. And they’re also wonderful in these crispy, flavorful little patties.
My original intention with this recipe was actually to use red lentils. But, given that I shared a red lentil cake recipe not too long ago, and I use red lentils pretty frequently overall, I decided to branch out and give yellow split peas a try. Combining them with millet resulted in a nice, firm texture (texture is always the issue with vegan burgers and cakes!).
The cakes are full of garlic and ginger flavors, as well as some onion and a touch of turmeric and black pepper. But what makes the dish sing is the carrot miso sauce, which can be served under or over the patties (as pictured). It’s also a super flavorful and healthy sauce to keep in the fridge whether you use it in this recipe or not; I served my leftover sauce over brown rice, quinoa, and as a veggie dip.
You can serve these cakes with sauce and a big, fresh summer salad, along with a grain dish, or maybe with some grilled tofu or tempeh. They’re also great stuffed into pita with the carrot sauce for a quick lunch! Here’s the recipe.
To streamline the process, you can prep the split peas and the millet a day or two in advance. You can also prepare the sauce in advance (it makes a fair amount, so you can definitely use it in other ways through the week). If you happen to have other cooked pulses handy, such as lentils or navy beans or green split peas, you can use those in place of the yellow split peas, too.
I hope you enjoy the recipe! It’s a nice one to share with friends, too–either as a main attraction or as an appetizer. For more about cooking with pulses (and a ton of recipes), you can check out the USADPLC’s website.
I’m writing this post from New Orleans, where I’m paying Chloe a weekend visit. It’s hot here, but I always love being in this city. I’ll be back on Sunday for the usual roundup of reads and recipes. Till then, I wish you all a lovely weekend!
Yellow split pea image courtesy of Wikipedia.