To serve 4-6
Ingredients
175g/6oz easy cook peas (e.g. Whitworth)
125g/4oz Red Split lentils
10ml/2tsp Mixed dried herbs
25g/1oz butter equivalent (we used PURE sunflower)
1 medium onion, peeled and chopped
1/2 green pepper, deseeded and chopped
2 sticks celery, chopped
1 large garlic clove, skinned and chopped or crushed
1 egg, beaten
1.25ml / 1/4tsp cayenne pepper
30ml/2 tsp plain flour - we used Dove's Farm Plain Flour
salt and pepper
Method
1. Place peas, lentils, enough water to cover and herbs into a saucepan. Bring to the boil and simmer, partially cover and stir occasionally for 30-35 mins until dried peas and lentils are tender but peas are still whole. Drain off excess liquid.
2. Melt the margarine in a large frying pan. Add the onion, pepper, celery and garlic and cook gently for about 10 minutes until soft and almost transparent.
3. Turn the peas and lentils and the vegetable mixture into a large mixing bowl, allow to cool slightly before adding the remaining ingredients. Mix thoroughly.
4. Divide the mixture into 10-12 pieces and form each into a "cake" on a lightly floured board.
5. Fry gently for about 10 minutes each side or until golden and crisp outside. Drain on absorbent paper and serve with safe tomato sauce.
Mum made these today for the twins! Would also be delicious cold on a picnic or in a packed lunch.
