Pea Burgers with Apple Chutney
We really enjoyed these for our lunch today. They taste especially nice with the apple chutney.
Yield: 8-9 burgers
for the pea burgers:
- 2 cups fresh peas, blanched
- 3 spring onions, white and green parts sliced
- 10-12 fresh mint leaves
- 2 medium small potatoes, peeled and cooked
- 2 egg replacements
- 1/4 cup dried bread crumbs
- salt and pepper to taste
- oil for frying
- 1 cup apple chutney
for the apple chutney (makes 2-3 cups):
- 1/2 cup raisins
- 3/4 cup vinegar
- 1/4 cup apple juice
- 5 tbs. brown sugar
- 1 teaspoon ground coriander
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon grainy mustard
- 4 apples, peeled, cored and chopped
- 1 tbs. oil
- 2 onions, finely sliced
to make the apple chutney:
- Heat the oil in a large pot.
- Add the finely sliced onions and saute until glassy.
- Add the apple juice and reduce the heat.
- Add the raisins and cook until the raisins have swollen. (2 or 3 minutes)
- Add the chopped apples.
- Add the seasonings, vinegar and sugar.
- Cook slowly until all have soften and become a thick, well seasoned mixture.
- If you want to preserve the apple chutney for later, properly prepare your preserving jars by boiling.
- Place the hot chutney in the recently sanitized jars, cover and boil in water for 10 minutes to seal. The prepared chutney will last for a year.
to make the pea burgers:
- Split the pea pods and remove the peas.
- Brig a pot of water to boil and cook the peas for about 3-5 minutes,
- Place the peas immediately in icy cold water to stop the cooking process.
- Put 1 & 1/2 cups of peas in a food processor, hold the remaining 1/2 cup for later.
- Meanwhile, peel and cook the 2 potatoes until soft.
- Add the potatoes to the peas and add the mint leaves.
- Pulse the food processor to make a chunky mixture.
- The choice is yours how chunky or smooth you want the mixture.
- Put the pea and potato mixture in a large bowl.
- Chop the spring onions and add to the mixture.
- Add the remaining peas.
- Add the salt and pepper
- Mix the egg replacement mixture with a bit of water and add to the pea, potato mixture.
- Mix well.
- Add the bread crumbs to make a stiff mass.
- Allow the mixture to rest for 10-15 minutes or place in the refrigerator to cool.
- Form the burgers using about 2 tablespoons of mixture.
- Heat the oil in a large frying pan.
- Fry the burgers until lightly golden on each side.
- Set the burgers on a paper towel to drain any excess oil.
- Serve the burgers hot with the apple chutney.
We also enjoyed these on a different day (2nd photo), using more potatoes and fewer peas. It was a handy way to use up cooked potatoes. Both versions were delicious.