Golden Split Pea Patties

Golden Split Pea Patties

These golden split pea patties are wholesome, crisp, vegan and naturally gluten-free. With a base of split peas, potatoes, carrots & kitchen staples, they could not be easier to make!

This post is sponsored by U.S.A. Pulses & Pulse Canada.

An overhead shot of a metal tray filled with lettuce-wrapped golden split pea patties.

An overhead shot of two measuring cups containing dry split peas and chickpea flour.

An overhead shot of whole spices in zipper seal bags.

A 3/4 angle shot of a kitchen scene with a pot of cooked potatoes on the counter next to a bowl of kitchen scraps.

An overhead shot of cooked potatoes and carrots in a white bowl with some diced onion and spices.

Veggie patty/burger dishes appear to be the most popular dishes here, however likewise the ones that offer me the most difficulty. I like making and consuming them since they’re type of old-fashioned and they please all kinds of eaters in a huge method. They typically freeze well for future lazy supper endeavours, and they hold up that duality of wholesome-but-junk-y-seeming rather well. They can be delighted in a lot of various methods, too. An ideal food, truly!

However there’s a great deal of space for user mistake with these sort of dishes. I’m generally reluctant to publish them. If the patty has a grain, undercooking produce excessive wetness, while overcooking results in a mushy center. Someone may have fresher veggies on hand than me, so when they consist of some shreds of those veg in the mix, their hamburger is method too damp. In some cases individuals are reluctant to utilize as much oil as I do when frying them up, which leads to a sticky, broken-apart mess in the pan. Even with the most cement-like mix, vegetable patties can break if you do not turn them over with equivalent steps of care and performance.

One mix that appears to ensure maximum vegetable patty results whenever (for me), is the trifecta of a little overcooked, mashed potatoes, some sort of prepared pulse, and shredded veggies. The potato glues and waits together, while producing some crispy edges. The pulses (dry split peas in this case) supply texture and protein. The veggies lighten whatever up. It’s the International Year of the Pulses and I’m still dedicated to the Pulse Promise all year (and every year for the rest of my life ‘cuz plant power is genuine– as evidenced by this Instagram shot of my weekly meal preparation day with prepared lentils AND soaking white beans). This dish is such a simple, available, and flexible method to strike that weekly quota.

I enter heavy with the warm spices and garlic since the gently sweet, starchy quality of the potatoes and split peas requires some punctuation here. This is an incredibly pantry-friendly dish on the whole– just 9 core components! I constantly have potatoes, onions, and carrots around and I believe this holds true for many individuals who prepare in your home frequently. Lemon and tamari include additional flavour measurement here and the chickpea flour is our additional insurance plan to assist the patties hold together.

Considering that these split pea patties are more on the (blissfully) starchy end, I like to serve them lettuce-wrapped or on top of prepared greens. It type of provides that light summertime ambiance that I want with my meals recently. Sending out much more light summertime vibes out to all of you too;-RRB-

An overhead shot of some cooked split peas in a small saucepan.

A 3/4 angle shot of veggie patties cooking in a cast iron pan.

A head-on shot of 6 golden split pea patties stacked on top of each other on a wood cutting board.

A 3/4 angle shot of a metal tray filled with lettuce-wrapped golden split pea patties.

Golden Split Pea Patties

Golden divided pea patties are vegan and gluten-free. With a base of split peas, potatoes, carrots & kitchen staples, this could not be easier.

PREPARATION TIME 25 minutes COOK TIME 1 hr Resting Time 2 hrs OVERALL TIME 3 hrs 25 minutes

Course Main Dish, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 10 patties

Author: Laura Wright

Active Ingredients

  • 3 medium brand-new potatoes (about 440 grams)
  • 1 cup dry split peas, rinsed
  • 3 medium carrots, shredded (you desire 2 cups of shredded carrot)
  • 1 little onion, minced (about 3/4 cup minced onion)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon ground fenugreek ( optional)
  • 1/4 cup chickpea flour
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon gluten-free tamari soy sauce OR coconut aminos
  • sea salt and ground black pepper, to taste
  • coconut or avocado oil, for cooking


  • Peel and slice the potatoes. Position them in a medium pan and cover them with cold water. Location the pan over medium-high heat and give a boil. Lower the heat to a simmer and prepare the potatoes for 12 minutes, or up until rather mushy and soft. Drain pipes the potatoes and return them to the pot to dry for a minute or two.
  • Location the potatoes in a big bowl and reserved.
  • Fill the very same medium pan with 3 1/4 cups of water. Bring the water to a boil over medium-high heat. Include the split peas and stir. Lower the heat to a simmer. Prepare up until the split peas have actually soaked up the majority of the liquid and are rather soft/mushy, about 35 minutes.
  • Take the split peas off the heat and mash them with a fork. Transfer the mashed split peas to the bowl with the potatoes.
  • Include the grated carrots to the bowl, together with the onion, garlic, cumin, coriander, turmeric, fenugreek (if utilizing), chickpea flour, lemon juice, and tamari. Season whatever freely with salt and pepper. Taste the mix and change flavoring if essential.
  • Mix and mash all of the components together with your hands. This part is unpleasant! It ought to feel really pasty when you’re made with it, with just a couple of small pieces of entire potato in the mix.
  • Type the mix into 10 split pea patties and position them on a flat pan. Cover the baking sheet with cling wrap and slide into the fridge for a minimum of 2 hours.
  • When you’re prepared to prepare the patties, heat a good slick of oil in a big frying pan over medium-high heat. Set your oven to 300 degrees F, and position a big baking sheet inside.
  • Prepare the patties in batches, browning the sides completely. Each side ought to take about 2 complete minutes. As you end up preparing the patties, move them to the baking sheet in the oven while you prepare those that stay. When you’re done cooking all of the patties, it’s beneficial to leave the patties in the oven for an excellent 10 minutes so that they can tighten much more so.
  • Serve the split pea patties hot with lettuce covers, rolls, a salad, or any other accompaniment you like.


  • You might utilize both yellow or green dry split peas in the dish. I believe the yellow ones may look prettier provided the golden color of whatever else in the mix, however I had the green ones on hand and they exercised simply fine.
  • I suggest pan-frying for these since I truthfully have not attempted baking or barbecuing them yet.
  • This dish is absolutely oil-free if you choose to attempt the baking path though. I can’t ensure they’ll remain undamaged if you attempt this though.

An overhead shot of a hand holding a lettuce-wrapped golden split pea patty with tomato, red onion and mayo inside.

* This post was developed in collaboration with U.S.A. Pulses and Pulse Canada All opinions/endorsements are my own. Thanks for supporting!

Program Conceal 26 remarks.

  • Rachel

    I like it when I open my e-mail, and there’s my supper, waiting on me in my inbox! I have all of this in my cabinets; thank you for making my day simpler;-RRB- Reply

  • Anya

    Concurred with Rachel above;-RRB-
    The addition of mashed potatoes to patties is genius! Which image of the spices with a thin ray of light shooting through is so awesome. Have a good day Laura. Reply

  • Abby @ Heart of a Baker

    Well, I’m going to get split peas after work now so I can get these produced supper! Can you think I rarely prepare with them? Ah! Reply

  • Cassie

    This looks scrumptious! I ‘d enjoy LOVE LOVE to make them! Reply

  • Callie

    This looks delish! I can’t wait to attempt them. Can you share what the white sauce in the image is?

    Callie Reply

    • Laura

      Thanks Callie! It’s Sir Kensington’s Fabanaise. Vegan mayo made from chickpea soaking liquid:-RRB-
      – L Reply

  • Jessie Snyder

    I like how you utilize the potatoes in these, Laura, simply dazzling the method it provides those crispy/golden edges! Patties trigger me a lot stress and anxiety to produce the blog site too, there are many variables. However I am incredibly thankful you shared these with us today;-RRB- absolutely require to go spice shopping now! Hugs woman, hope you’re having a relaxing + delighted week– xx Reply

  • Allyson

    I do not tend to keep potatoes on hand throughout the summertime since they seem like a winter veg, however I miss out on consuming them. These appear like a scrumptious method to use my preferred, wished for veggie. Reply

  • Anise

    YUM! Such a simple summertime dish! Love the lettuce wrap:-RRB- Reply

  • Maya|Spice + Sprout

    These appearances so best and comfortable for the thunderstormy weather condition that’s been taking place around Toronto recently! Completely wish to snuggle up in some pjs and consume these:-RRB- Reply

  • Mandy

    Eagerly anticipating making this weekend!
    Yum! Reply

  • Julia @ Sprinkles & Saturdays

    These look so great!! And like the best summertime meal. Likewise like that it’s an absolutely affordable list of components. In some cases, with vegetable patties, the active ingredient list goes bananas haha Reply

  • Sarah|Well and Complete

    I hear you on the hesitancy to publish vegan patty/burger dishes !! There’s a lot space for mistake that round after round of dish screening can’t represent, like you stated. However your method of composing dishes is so succinct and reasonable that I believe that these will end up being incredible:-RRB- You can truly see the care you put in to composing your dishes and it makes me feel valued, as a reader. Maintain the incredible work, woman! Reply

  • Rell

    I truly liked these and though vulnerable on frying I made it through with a turner (after understanding that my tongs were too rough on them). I question if the time in the oven is suggested to complete them to simply to keep them warm? Reply

    • Laura

      The time in the oven absolutely serves the structure of the patties, assisting to dry them out simply a touch more. I’ll upgrade the dish to interact this more plainly.
      – L Reply


    These look incredible, cant wait to attempt! Reply

  • lindsey cero

    i simply made this dish! quite scrumptious. i believe next time i will sauté the onions and the spices prior to including them to the mix! thanks for the motivation Reply

  • Christine H

    Laura, I presume it’s great to replace routine flour for the chickpea flour (because I do not have it on hand?) I have whole-wheat white, AP, and likewise spelt flour– which would you recommend, if any? Thanks! Reply

    • Laura

      All of those flours would work fantastic!
      – L Reply

  • Anni Morgan

    These are my brand-new dependency … soooo delish. Love the basic components, they work truly well together. I fell apart a couple of in a tomato and basil soup for a fast lunch today. 100% yum.:-RRB- Reply

  • Stephanie

    What is the sauce you serve with it? Reply

    • Laura

      I utilized Sir Kensington’s Fabanaise with a little lemon juice stirred in;-RRB-
      – L Reply

  • Olivia

    I’m intending on making these and bringing them to a household Easter supper, any guidance for reheating as their oven will be complete. Reply

    • Laura

      Hello Olivia,
      I would just suggest re-heating these in an oven (instead of re-cooking them on the range in a fry pan or in a microwave), so I’m not exactly sure what you can do here if the host’s oven is complete. The dry heat of the oven is perfect for keeping the stability of the patty undamaged. They are rather delicious at space temperature level, however I understand that’s not the most valuable piece of info. Crossing my fingers for you that the host can maximize a little area in their oven!
      – L Reply

  • Kristin Sjaarda

    Hello Laura,
    When once again I relied on your website for a dish that will offer me a make-ahead meal. I put the raw patties in the freezer and will fry ’em up as I require to. I like that this is the onion/carrot/potato mix that i have actually been consuming because youth. In dutch it’s called hutspot! The addition of the warm spices is a certain enhancement over the conventional. Thanks once again! Reply

  • Stephen Sinclair

    Terrific dish, Laura. After cooling components in the refrigerator I formed the patties with a round cookie cutter then put them back in the refrigerator as you stated. I in fact then baked them for one hour at 350 degrees. They then just required a fast fry to offer the exterior a good crispy skin. Made a sauce with Simply Mayo, red bell pepper, a little tomato, and some Tobacco. Delicious. Thanks once again. Reply

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