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Yellow Split Pea Cornmeal Griddle Cakes

These tasty yellow split pea griddle cakes can be served hot or cold as an appetizer or a side dish for soups or salads.
Pulses Peas
Prep Time 15 minutes
Cook Time 25 minutes
Servings 55 small
Print Recipe Cook Mode

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
  • 2 cups 500 mL cooked cornmeal
  • 4 eggs 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

Directions

  • Mix cooked yellow split peas and cornmeal together.
  • Add beaten eggs, milk, and sambal oelek or sriracha, and mix until smooth.
  • Fold in flour, baking powder and salt. 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 on their own or with a dollop of sour cream and additional thinly sliced green onion.

tips

  • 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.

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