Best Green Pea Burgers With Harissa Mayo Recipes

GREEN PEA PATTIES

Green Pea Patties image

Healthy option for an appetizer, side, or main dish. Serve with spicy mayo (mix of mayo and Sriracha sauce).

Provided by siulinskitchen

Categories Appetizers and Snacks Beans and Peas

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

½ pound green peas
½ cup all-purpose flour, or as needed
⅓ cup freshly grated Parmesan cheese
1 egg
1 tablespoon milk, or as needed
1 teaspoon baking powder
½ teaspoon salt, or to taste
½ teaspoon ground black pepper, or to taste
1 tablespoon olive oil, or as needed

Steps:

Bring a large pot of lightly salted water to a boil. Cook peas in the boiling water, stirring occasionally until tender, about 5 minutes. Drain and transfer to a bowl; mash peas using a fork.
Mix flour, Parmesan cheese, egg, milk, baking powder, salt, and pepper into mashed peas, adding more milk or flour until mixture holds together. Shape pea mixture into patties about 1/2-inch thick.
Heat olive oil in a skillet over medium heat; fry patties until golden, 3 to 4 minutes per side.

Nutrition Facts : Calories 121.6 calories, Carbohydrate 14.1 g, Cholesterol 35.1 mg, Fat 4.7 g, Fiber 2.3 g, Protein 6 g, SaturatedFat 1.4 g, Sodium 357.9 mg, Sugar 0.3 g

ONE-BOWL VEGAN HUMMUS CHICKPEA BURGERS

One-Bowl Vegan Hummus Chickpea Burgers image

No need for a food processor when you make these ridiculously easy veggie burgers! Just mash chickpeas, hummus, and a handful of other ingredients together and saute for a super tasty, super simple vegan veggie burger.

Provided by Kare for Kitchen Treaty

Categories Main Course

Time 20m

Number Of Ingredients 16

Ingredients

1 cup rolled oats (not quick-cooking)
1/2 cup cooked chickpeas
1/3 - 2/3 cup prepared classic hummus (homemade or store-bought)
1/4 cup finely diced yellow onion
2 tablespoons fresh chopped parsley (optional)
2 teaspoons onion powder
1/2 teaspoon ground cumin
1/16 teaspoon ground red cayenne pepper
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons olive oil
4 hamburger buns (for gluten-free, sub your favorite gluten-free buns, brushed with olive oil and toasted)
Baby arugula (tossed in a bit of lemon juice and olive oil)
Quick-pickled red onions (I like this recipe)
Sliced avocado
Harissa mayo (Mayo stirred with a dollop of spicy Harissa and a squeeze of lemon juice)

Steps:

Add all ingredients except olive oil to a medium bowl, starting with the lesser amount of hummus. Using a fork or potato masher, mix all ingredients together, mashing the chickpeas as you do so (but don't completely mash them - you want to leave a bit of texture). Add more hummus if needed to bind the burgers together. You want the mixture to hold together easily when squeezed, but you don't want it too wet. Because moisture levels in hummus can vary, I suggest starting with less hummus then adding a little more at a time until your mixture holds together when you squeeze it.
Divide the burger mixture into fourths. Using your hands, form four patties about 4 inches in diameter. I like to press my burgers into this 4.5-inch circular cookie cutter for the perfect shape, but it's not necessary at all.
Heat a large saute pan over medium heat. When hot, add the olive oil. When the olive oil is hot, add the burgers, cooking in batches if your pan isn't big enough.
Cook on one side for 3-4 minutes, until golden brown. Flip and cook on the other side for 2-3 more minutes, until browned.
Serve immediately - on a bun with accompaniments, over a salad, or on its own as a quick snack (um not that I've ever done that).

Nutrition Facts : ServingSize 1 patty, Calories 283 kcal, Sugar 2 g, Sodium 529 mg, Fat 15 g, SaturatedFat 2 g, Carbohydrate 30 g, Fiber 8 g, Protein 10 g