Vegan Pea Patties in a Zesty Green Curry Sauce

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Peas are undoubtedly part of the TOP 3 when it comes to plant-based protein quality (along with soy and chickpeas). You can make countless delicious, nutritious dishes with them that can really power your next workout!

I prepared this recipe together with Tabasco, who participated in creating it (thanks for that—it helps my blog keep running and spreading veganism among athletes).

It all started when I posted a story on my Instagram asking clinical nutritionists if there were any recent clinical studies regarding the link between workout 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 an amazing Tabasco package so I could test it for myself.

Of course, I jumped at the idea because I love experimenting with new things in the kitchen—and it's Tabasco after all!

They make cool flavor additions; just a few drops really elevate 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 required for the recipe to provide softness and juiciness.
• You can skip the petite peas, but it might make your patties too 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 swap it for lentil flour, pea flour, or any other flour you have.
• Essential flavor additions include cilantro, garlic, onion, and of course, Tabasco. If you don't like one of these, leave it out, but I won't take responsibility for the taste!
• Regarding the sauce: the curry comes from a green curry paste that you can buy at the supermarket. If you want to make it from scratch, feel free, but in my opinion, a 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 definitely be tasty.

Nutritional Values of Vegan Pea Patties in Green Curry

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

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

Print

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

For the Curry Sauce

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

For Garnish

• chopped green onion
• bunch of parsley or cilantro

Instructions

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

2. Preheat oven to medium heat (180°C).

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 obtained.

5. Add the rest of the patty ingredients to the food processor and blend until combined.

6. Using wet hands, form 12 uniform patties.

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

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

Prepare the Sauce

1. In a large skillet that can hold 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 Tabasco drops and pour in the almond milk.

4. Mix well until the curry is dissolved into the milk.

5. Add the patties and let them absorb the curry sauce.

6. Serve with chopped green onions and plenty of parsley.