Yellow split pea patties with marjoram

Tip: tap a step to mark it as done.

1. Cook the peas

   Sort through the peas and rinse several times. Add 750 ml water, bring to a boil, and skim off the foam. Cover and simmer over low heat for 40–45 minutes, until the peas break down into a thick mash and absorb all the water. Stir occasionally, more frequently toward the end to prevent sticking.

2. Let cool

   Mash or blend the peas until smooth and let cool for 20 minutes. The mash will thicken as it cools.

3. Make the mixture

   Finely chop the onion and sauté in 1 tbsp oil for 3–4 minutes, until softened. Add it to the peas along with the crushed garlic, egg, 60 g breadcrumbs, marjoram, salt, pepper, and paprika. Mix until the mixture holds its shape. If it is too loose, add 1 tbsp breadcrumbs.

4. Shape the patties

   With wet hands, shape the mixture into 12 patties about 1.5 cm thick and coat them in the remaining breadcrumbs.

5. Pan-fry the patties

   Heat 4 tbsp oil in a skillet and fry the patties over medium-low heat for 3–4 minutes per side, until golden. Let drain on a paper towel before serving.

Tip: Use a wide spatula to flip the patties only once the bottoms are firm and golden; turning them sooner could cause them to fall apart. You can prepare the pea mash a day ahead: it will firm up in the refrigerator, making the patties easier to shape.

This recipe was translated from the Slovak original: Hrachové karbonátky zo žltého hrachu s majoránom