Name: Yellow Split Pea Cornmeal Griddle Cakes
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups (500 mL) cooked yellow split peas (see notes); 2 cups (500 mL) cooked cornmeal; 4 eggs, beaten (beaten); 2/3 cup (150 mL) milk; 1/2 tsp (2 mL) sambal oelek or sriracha; 2/3 cup (150 mL) flour; 4 tsp (20 mL) baking powder; 1 tsp (5 mL) salt; 2 green onions, thinly sliced; additional sliced green onion and sour cream or plain Greek yogurt

Nutrition

Serving Size: 1 large cake Calories: 133 Total Fat: 2 g Saturated Fat: 1 g Carbohydrate: 23 g Fibre: 2 g Sugars: 2 g Protein: 6 g Cholesterol: 49 mg Sodium: 253 mg Potassium: 186 mg Iron: 1 mg

Ingredients

2 cups (500 mL) cooked yellow split peas (see notes)
2 cups (500 mL) cooked cornmeal
4 eggs, beaten beaten
2/3 cup (150 mL) milk
1/2 tsp (2 mL) sambal oelek or sriracha
2/3 cup (150 mL) flour
4 tsp (20 mL) baking powder
1 tsp (5 mL) salt
2 green onions, thinly sliced

For Serving

additional sliced green onion and sour cream or plain Greek yogurt

Directions

In a large bowl, mix cooked yellow split peas and cornmeal together.
Add beaten eggs, milk, and sambal oelek or sriracha, and mix until smooth.
In a separate small bowl, whisk together flour, baking powder and salt, then fold into split pea/cornmeal mixture until blended. Stir in green onions.
Preheat a non-stick skillet to medium heat. Spoon mixture into 2-3 inch (5-7.5 cm) patties. Fry cakes 4-5 minutes per side until golden brown.
Serve with a dollop of sour cream and additional thinly sliced green onion.

Notes

1 cup (250 mL) dry split peas will yield 2 cups (500 mL) cooked peas. Feel free to cook extra split peas to use in other recipes. Check out our website for more info!

Reviews

No reviews yet.

Yellow Split Pea Cornmeal Griddle Cakes