Vegan Pea Patties in a Sassy Green Curry

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Peas are undoubtedly in the TOP 3 ranking of high-quality plant-based protein (along side soy and chickpeas), and you can use them to prepare countless delicious, nutritious meals that can fuel your next workout!

I created this recipe together with Tabasco, who also participated in the development (thank you for that—it helps my blog continue to exist and spread veganism among athletes).

It all started when I posted a story on my Instagram asking clinical nutritionists if there are any recent clinical studies regarding the link between athletic effectiveness and eating spicy food.

I received many responses and some very interesting links, which I will publish later along with my conclusions.

But the most exciting part was that Tabasco Israel saw my story (who would have believed it?) and sent me a crazy gift set of Tabasco packs so I could test it for myself.

Of course, I jumped at the idea because I love experimenting with new things in the kitchen, especially Tabasco.

They produce cool flavor enhancers—just a few drops and it really kicks the dish to new heights without adding unnecessary calories.

A bit about the Vegan Pea Recipe

• The base of the patties is split peas combined with frozen petite peas. This (magical) combination is necessary for the recipe to provide softness and juiciness.
• You can skip the petite peas, but it might cause your patties to become hard.
• To bind all this delicious mass into a tasty patty and add a great protein boost, I added 2 tablespoons of chickpea flour. You can substitute with lentil flour, pea flour, or any other flour you have.
• Essential flavor additions include cilantro, garlic, onion, and of course, the Tabasco. If you don't like one of these ingredients, leave it out, but I won't take responsibility for the final taste.
• Regarding the sauce: The curry comes from the kind of green curry paste you buy at the supermarket. If you feel like making the curry from scratch, you're welcome to, but in my opinion, the simple green curry paste is delicious enough.
• Instead of thickening the curry with coconut cream, I used almond milk, which provides thickness and flavor without the extra calories and fat found in coconut cream.
• If you want to treat yourself with coconut cream in the recipe, go for it, but the nutritional values listed below will be different. It will certainly be delicious.

Nutritional Values for Vegan Pea Patties in Green Curry

One serving out of 3, weighing 200g, contains:

• 338 kcal
• 16 g protein
• 43 g carbohydrates
• 12 g fat

Pea Patties in Green Curry

Cook Time 15 minutes

Servings 3 servings

Calories 338 kcal

Ingredients

For the Patties

• 1 cup split peas
• 1 cup frozen petite peas
• 1/2 onion
• 3 tbsp chickpea flour
• bunch parsley
• 3 drops Tabasco Green Jalapeño
• 1 clove garlic, minced
• salt & pepper
• 2 tbsp olive oil

For the Curry Sauce

• 1 tbsp coconut oil
• 1/2 chopped onion
• 3 drops Tabasco Green Jalapeño
• 1 heaping tbsp green curry paste
• 1 cup almond milk

For Garnish

• chopped scallions
• bunch of parsley or cilantro

Instructions

1. Soak the split peas in plenty of water for at least 8 hours.

2. Preheat the oven to 180°C (350°F).

3. Drain the peas from the soaking water and transfer to a food processor.

4. Grind the dry peas well until a uniform paste is formed.

5. Add the rest of the patty ingredients to the food processor and pulse until uniform.

6. Using wet hands, form 12 uniform patties.

7. Place each patty on a baking tray lined with parchment paper and drizzle with a little olive oil.

8. Bake in the oven for about 15 minutes or until the patties are slightly browned.

Prepare the Sauce

1. In a large skillet that can fit all the patties and the sauce, sauté the onion in coconut oil until translucent.

2. Add the curry paste and sauté for another 2-3 minutes.

3. Add the drops of Tabasco and pour in the almond milk.

4. Stir well until the curry paste is fully dissolved into the milk.

5. Add the patties and let them soak up the curry flavor.

6. Serve with chopped scallions and plenty of parsley.