Split Pea Mini Pancakes With Mushroom Relish Recipe

Name: Split Pea Mini Pancakes With Mushroom Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups dried green split peas; 8 3/4 cups water, divided; 1/4 cup chopped fresh cilantro; 1 tablespoon grated peeled fresh ginger; 1 tablespoon grated unsweetened coconut; 1 teaspoon cumin seeds; 1 teaspoon kosher salt, divided; 1 teaspoon ground turmeric, divided; 1/2 cup plus 1 tablespoon canola oil, divided; 1 1/2 teaspoons mustard seeds; 1 cup finely chopped red onion; 1 serrano chile, minced; 2 cups sliced shiitake mushroom caps (about 6 ounces); 1 cup chopped tomato; 2 teaspoons sambal oelek (ground fresh chile paste)

Servings: persons

1 1/4 cups dried green split peas
8 3/4 cups water, divided
1/4 cup chopped fresh cilantro
1 tablespoon grated peeled fresh ginger
1 tablespoon grated unsweetened coconut
1 teaspoon cumin seeds
1 teaspoon kosher salt, divided
1 teaspoon ground turmeric, divided
1/2 cup plus 1 tablespoon canola oil, divided
1 1/2 teaspoons mustard seeds
1 cup finely chopped red onion
1 serrano chile, minced
2 cups sliced shiitake mushroom caps (about 6 ounces)
1 cup chopped tomato
2 teaspoons sambal oelek (ground fresh chile paste)

1
Place peas in 8 cups water; let stand for 2 hours. Drain. Place soaked peas, cilantro, ginger, coconut, cumin, 1/2 teaspoon salt, and 1/2 teaspoon turmeric in the bowl of a food processor; process until smooth. With processor running, slowly drizzle in 1/2 cup water until a smooth batter forms.
2
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil and mustard seeds; saute 3 minutes or until seeds begin to sizzle and smell pungent. Add onion and serrano; saute 3 minutes or until tender. Add mushrooms; saute 6 minutes or until lightly browned. Add remaining 1/4 cup water, tomato, sambal, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon turmeric. Simmer 5 minutes or until thickened. Remove from pan; wipe pan clean with paper towels.
3
Return pan to medium-high heat; spoon 8 (1 1/2-tablespoon) mounds of batter into pan; flatten slightly to make pancakes. Pour one-third of remaining 1/2 cup canola oil around cakes. Cook 90 seconds on each side or until golden brown. Repeat procedure twice with remaining batter and oil. Top each pancake with 1 tablespoon relish.

403

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 cups dried green split peas, 8 3/4 cups water, divided, 1/4 cup chopped fresh cilantro, 1 tablespoon grated peeled fresh ginger, and more.

Yes, Split Pea Mini Pancakes With Mushroom Relish falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Split Pea Mini Pancakes With Mushroom Relish

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