We are having a heat wave here in France. I hate it when it gets hot so early in summer! Mind you, I shouldn’t complain: although we don’t have air conditioning, up until now it hasn’t been too bad. Our thick wooden shutters, when closed, manage to keep most of the heat out. I also keep cooking to a minimum. Dear neighbors, this post is just about this: a recipe, which comes in three options (plain vegetarian, cheese-filled*, and meat-filled) and that requires very little cooking.
BUT… There is one small problem. One of the main ingredients is what we here call “flocons de pois cassés” – split pea flakes… I tried finding them on Amazon and yes, you can purchase them, at least in the U.K. … in the pet supply department!!! “pea flakes are a popular snack for all rodents“ says the description. Oops. I guess the cat is now out of the bag
Now, if you hesitate to take this very special treat from your pet, relax: I have an easy, no-cooking substitution for you!
*funny, but lately I have had cravings for cheese: is it merely psychological or could it be a special request from my mending bone?
Ingredients ( serves 2)
– 50 g split pea flakes + 50 g gluten-free oats + ½ tsp unrefined sea salt, to be rehydrated with 120 ml warm water OR :
– 50 g gluten-free oats + ¼ tsp unrefined sea salt, to be rehydrated in 60 ml warm water and mixed with 80 to 100 g cooked mashed garbanzo beans (do not hesitate to freeze any unused beans)
– 1 large egg
– ¼ tsp cumin
– 1 carrot (100 g)
– 2 TBSP sunflower seeds
– some olive oil for cooking
*** cheese filled option: 2 thin slices of cheese (dairy or non), Swiss type is best
*** meat filled option: 1 or 2 thin Parma ham slices, or some cooked shredded chicken (leftovers from a roast chicken would be fine)
1. Mash garbanzo beans if using. Mix flakes and salt with fork and add warm water. Set aside.
2. Beat egg and coarsely grate carrot. Mix and season with cumin, to taste. Quickly toast sunflower seeds in non-stick pan. They should turn slightly golden.
3. Combine everything.
4. Cooking for plain patties: using a small ladle, drop 4 heaps of batter onto a hot oiled non-stick pan. Smooth with back of a spoon into 1 cm thick (½ inch) patties and cook until slightly golden on each side.
Cooking for filled patties: drop a good half of the batter into 2 heaps. Shape and smooth as best as you can into round patties. Place cheese slices or meat onto each pattie, cover with the remainder of the batter and cook until slightly golden on each side.
Tell me, dear neighbor, which version tickles your fancy ? I love the one with the melted cheese inside.