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Split Pea Cakes


Originally from Food Network, adapted to crock pot by Rachel Frey.


1/2 cup chopped onion
1/2 cup chopped bell pepper
2 teaspoons minced garlic
3 cups vegetable broth
1 cup dry split peas, picked and rinsed
1/2 cup dry brown rice
1 teaspoon ground coriander
2 teaspoons ground cumin
3/4 cup plain dry bread crumbs, plus 1/4 cup for coating
2 teaspoons cajun seasoning (I make my own, but I imagine a commercial one would work, too)
1 Tbsp olive oil (more as needed)

  1. Place the veggies, broth, peas, rice, coriander and cumin in crock pot. Cook on low for 4-5 hours, until peas are tender (I used a timer, so the peas and rice were soaking for a few hours before the cooking started).
  2. Turn off heat and stir until combined. Stir in the 3/4 cup of bread crumbs and the cajun seasoning. Season, to taste, with salt and freshly ground pepper. Allow to cool a little.
  3. Shape the mixture into patties and dredge on each side in the remaining 1/4 cup of bread crumbs. Heat 1 tablespoon of olive oil in a medium saute pan over medium heat. Add patties and cook until brown on each side, approximately 3 to 4 minutes per side.
  4. Serve immediately. Enjoy with a fresh green salad and perhaps a yummy remoulade sauce.



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