Green Peas Cakes

How to make green peas cake? Light, healthy and delicious…these cakes are perfect to as an appetizer or snack.

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Using seasonal produce yields the best results in any recipe. When sweet peas are in season, why not make some healthy green peas cakes that can be made with very little oil?

This is a personal favourite recipe that is totally guilt free. The best part is that the cakes have quite a bite to them. Packed with fiber, protein and carbohydrate, the cakes are light yet filling. Have them for breakfast or tea time or party snack. Kids and grownups enjoy the pea cakes equally.

Try it….Even a beginner can make this recipe quite effortlessly!

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Green Peas Cakes               Makes 10 to 12

Ingredients:

Fresh green peas (shelled) – 2 cups

Cooked Soya granules/Keema – ½ cup

Flattened rice/Poha – ½ cup

Semolina/Suji – 2 to 3 tblsp

Onion (chopped finely) – 1 meduim

Ginger paste – 1 tsp

Garlic paste – ½  tsp

Green chilli (chopped) – 1

Coriander leaves (chopped) – 3 tblsp

Mint leaves – ¼ cup

DRY SPICES

Special Masala powder – 1½ tsp (2 tbsp Coriander seeds + 1tbsp Cumin seeds+ 3 green cardamoms +1 red chilli …roasted and ground coarsely)

Turmeric powder – ¼  tsp

Garam masala powder – ½ tsp

Red chili powder – ½  tsp

Chaat Masala powder – 1 tsp

Vegetable oil – ¼ cup

Salt and Black salt – to taste

Method:

1.    Boil the peas in some salted water for 2 to 3 mins, drain and cool. Grind to a coarse paste.

2.    Soak the Flattened rice/Poha in water for 2 mins. Drain and keep aside.

3.    Heat 1 tblsp of oil in a pan. Add in the onion and fry till lightly coloured. Add in the ginger garlic paste and cook till the raw smell goes away. Add in the Turmeric, Red Chilli and Garam Masala powders. Cook on low heat for a minute.

4.    Add in the soya granules and green chillies, season with salt and cook for 2 minutes on low heat. Take it out and cool to room temperature.

5.    Add the green peas paste to the soya mixture followed by Special Masala powder and Chaat Masala powder.

6.    Add in the coriander leaves and torn mint leaves. Season with black salt. Mix it well.

7.    Now add in the binding agents. 1 tblsp of semolina and the flattened rice or poha. Season with salt. Mix well.

8.    Divide the mixture into 10 to 12 equal parts and shape into cakes. You could use a cookie cutter or a small bowl or use your fingers. Coat the prepared cakes with dry semolina and let them rest in the fridge for 10 mins before frying.

9.    Drizzle very little oil on the pan and fry the cakes till they turn crispy on the outside and have a nice colour on them.

10. Serve the cakes hot with chutney or mayonnaise.

© Rinki’s Kitchen