2Tbsp(30 mL) drained & chopped sun-dried tomatoes in oil
2tsp(10 mL) oil from sun-dried tomatoes
2clovesgarlic, minced
1/2tsp(2 mL) dried basil
1/2tsp(2 mL) salt
freshly ground pepper, to taste
canola oil, for brushing or canola oil cooking spray
Directions
To cook split peas: in a large saucepan, bring rinsed peas and water to a gentle 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.
2Tbsp(30 mL) drained & chopped sun-dried tomatoes in oil
2tsp(10 mL) oil from sun-dried tomatoes
2clovesgarlic, minced
1/2tsp(2 mL) dried basil
1/2tsp(2 mL) salt
freshly ground pepper, to taste
canola oil, for brushing or canola oil cooking spray
1
To cook split peas: in a large saucepan, bring rinsed peas and water to a gentle 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.
2
Pre-heat oven to 350°F (180°C). Line a baking pan with parchment paper
3
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.
4
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.
5
Bake for 20-25 minutes until bottoms are browned and tops are dry and lightly browned. Do not overcook as they will become dry.
6
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.
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