Special Diet

Split Pea & Pepper Patties

prep Preparation 20 mins, plus cooling and chilling cook 45–50 mins
  • 750 ml (1¼ pints) Vegetable Stock (see page 48)
  • 3 garlic cloves, unpeeled
  • 250 g (8 oz) yellow split peas, well rinsed
  • olive oil spray
  • 2 red peppers, cored, deseeded and halved
  • 1 yellow pepper, cored, deseeded and halved
  • 1 red onion, quartered
  • 1 tablespoon chopped mint, plus extra leaves to garnish
  • 2 tablespoons capers, drained and chopped
  • plain flour, for dusting
  • salt and pepper
  • ½ cucumber, finely chopped
  • 1 garlic clove, crushed
  • 2 tablespoons chopped mint
  • 300 ml (½ pint) low-fat natural yogurt

Bring the stock to the boil in a large saucepan. Peel and halve 1 of the garlic cloves, then add to the pan with the split peas and cook for 40 minutes until the split peas are tender. Drain, if necessary, then season with salt and pepper and leave to cool slightly.

Meanwhile, lightly spray a roasting tin with oil. Put the remaining garlic cloves in the tin with the peppers and onion and roast in a preheated oven, 200°C (400°F), Gas Mark 6, for 20 minutes. When cool enough to handle, squeeze the roasted garlic cloves from their skins and chop with the roasted vegetables.

Mix together the split peas, vegetables, mint and capers in a large bowl. Flour your hands and shape the mixture into 12 patties. Cover and chill until ready to cook.

Make the tzatziki by mixing the ingredients together in a bowl, cover and chill for 30 minutes before serving.

Heat a frying pan and spray with oil. Cook the patties, in batches if necessary, for 2 minutes on each side. Serve 3 patties per person, hot or cold, garnished with mint leaves, along with the tzatziki.

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