Vegan Pea Patties in Green Curry with a Kick

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Peas are firmly in my top 3 for plant-based protein quality, right alongside soy and chickpeas. They're also incredibly versatile: you can turn them into all kinds of delicious, nourishing meals that can help fuel your next workout!

I developed this recipe in partnership with Tabasco, whose team also helped bring it together. Thank you! Support like this keeps my blog going and helps me introduce more active people to vegan eating.

It all started with a story I posted on Instagram  asking registered dietitians whether there were any recent clinical studies connecting spicy food with workout performance.

I got a ton of responses, along with some very interesting links. I'll share those—and my takeaways—in a future post.

But the best part? Tabasco Israel (the brand's Israeli team) saw my story—who would've thought?—and sent me an amazing package of Tabasco sauces so I could experiment for myself.

Of course I jumped at the chance. I love trying new things in the kitchen, and let's be honest: it's Tabasco.

They make some pretty fantastic flavor boosters. Just a few drops can take a dish to a whole new level without piling on extra calories.

A Few Tips for These Vegan Pea Patties

• The patties start with a combination of dried peas and frozen petite peas. That little bit of magic is what keeps them tender and moist.
• You can skip the petite peas, but your patties may turn out firm rather than tender.
• To bind all that good stuff into patties—and add a nice protein boost—I added 2 tablespoons of chickpea flour. You can substitute lentil flour, pea flour, or whatever flour you have on hand.
• Cilantro, garlic, onion, and, of course, Tabasco bring the flavor. If you don't like one of those ingredients, leave it out. But I can't be held responsible for the flavor!
• For the sauce, I use store-bought green curry paste. If you want to make yours from scratch, go for it, but I think a basic supermarket green curry paste tastes plenty good.
• Instead of thickening the curry with coconut cream, I used almond milk. It gives the sauce body and flavor without the extra calories and fat you'd get from coconut cream.
• If you're in the mood for a richer version with coconut cream, go right ahead. The nutrition numbers below will change, but there's no question it'll be delicious.

Vegan Pea Patties in Green Curry: Nutrition

One serving, or 1/3 of the recipe, weighs 200 g (7 oz) and contains:

• 338 calories
• 16 grams protein
• 43 grams carbohydrates
• 12 grams fat

Pea Patties in Green Curry

Cook Time 15 minutes

Yield 3 servings

Calories 338 kcal

Ingredients

For the Patties

• 1 cup dried peas
• 1 cup frozen peas
• 1/2 onion
• 3 tablespoons chickpea flour
• bunch parsley
• 3 drops Tabasco Green Jalapeño Sauce
• 1 garlic clove, crushed
• salt and pepper
• 2 tablespoons olive oil

For the Curry Sauce

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

For Garnish

• chopped scallions
• a bunch of parsley or cilantro

Instructions

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

2. Preheat the oven to 180°C (350°F).

3. Drain the soaked peas and transfer them to a food processor.

4. Process the soaked dried peas thoroughly until you have an even mixture.

5. Add the remaining patty ingredients to the food processor and process until evenly combined.

6. With wet hands, shape the mixture into 12 evenly sized patties.

7. Place the patties on a baking sheet lined with parchment paper and drizzle with a little olive oil.

8. Bake for 15 minutes, until the patties are lightly browned.

Make the Sauce

1. In a skillet large enough to hold the patties and sauce, sauté the onion in the coconut oil until translucent.

2. Add the curry paste and cook 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 blended into the milk.

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

6. Serve topped with chopped scallions and plenty of parsley.