Yellow Split Pea Cornmeal Griddle Cakes
Serve these yummy griddle cakes hot or cold as an appetizer or as a side for soups or salads.
Servings 55 small cakes
Calories 133
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
Instructions
- 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!
Nutrition
Serving Size: 1large cake | Calories: 133 | Total Fat: 2g | Saturated Fat: 1g | Carbohydrate: 23g | Fibre: 2g | Sugars: 2g | Protein: 6g | Cholesterol: 49mg | Sodium: 253mg | Potassium: 186mg | Iron: 1mg