To cook split peas: in a large saucepan, bring dry peas and water to a boil, cover and reduce heat, simmer for 30-40 minutes until peas are tender but not mushy, stirring occasionally to prevent sticking and boiling over. Drain, rinse and set aside.

Pre-heat oven to 350°F (180°C).

Line a baking pan with parchment paper.

In a food processor add cooked split peas, bread crumbs, egg, spinach, sun dried tomatoes, oil, garlic, basil, salt and pepper. Process  until just blended as you want the mixture to be a bit chunky, not a smooth purée. Mixture should pull away slightly from the sides of the processor and will be sticky.

With moist hands, form 2 Tbsp (30 mL) of the mixture into a roughly textured ball/bite and place on baking pan. Lightly brush with canola oil, or spray liberally with canola cooking oil over the bites.

Bake for 20-25 minutes until bottoms are browned and tops are dry and lightly browned. Do not overcook as they will become dry.

Serve with spaghetti and pasta sauce or add to subs or wraps for a tasty vegetarian meal! Will also work as an appetizer with dip.

tips

• When cooking pulses such as yellow split peas, increase the amount you need and freeze remaining peas to have ready for great recipes like this one or salads like our Asian Split Pea Salad
• Freezes well for up to 2 months in an airtight container.