Split Pea Breakfast Patty

Prep this patty mixture the night before for a quick and hearty breakfast in the morning.

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Serves4 (1 each)
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  1. In a medium sauce pan on medium high add oil, onions and 1/2 teaspoon salt and sauté onions for 3 minutes until just caramelizing (turning brown). Turn down to medium low and add garlic, minced mushrooms and thyme. Stir to combine, about 1 minute.
  2. Add water or stock, split peas, salt and pepper. Turn heat up to medium high.
  3. Simmer for 20 minutes, then add grated carrot and cook until peas and carrots are tender.
  4. In a blender (see Notes if you don't have one), add 2/3 of the mixture. Because it is hot, if you blend it with the lid on, it could spray hot liquid everywhere. Make sure the lid is slightly unsealed and hold it in place with a folded dishtowel or washcloth. Puree until smooth then stir it back into the remaining split peas.
  5. Add slivered scallions and cool mixture for one hour or overnight.
  6. To cook, form mixture into 4 patties. In a skillet, heat olive or vegetable oil over medium high, and add patties. Cook on one side until browned, about 5 minutes. Be patient, moving it before it's browned can break up the patty. Turn patty over and cook an additional 5 minutes on other side.

Recipe Tips

If you don't have a blender, add 2/3 of the pea mixture to a large bowl and mash it with a potato masher, whisk, or fork.

Serve with eggs for breakfast or over a salad for lunch.

For added flavor, stir in 1/2 teaspoon coriander or 1/2 teaspoon cumin with the carrots.

Nutrition Facts
Split Pea Breakfast Patty
Amount Per Serving
Calories 275 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 0mg 0%
Sodium 613mg 26%
Potassium 628mg 18%
Total Carbohydrates 41g 14%
Dietary Fiber 14g 56%
Sugars 8g
Protein 13g 26%
Vitamin A 42%
Vitamin C 12%
Vitamin D0%
Calcium 4%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.

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