What to do with peas. Pea dishes: recipes

18.12.2023 Desserts and cakes

Peas came into our lives a very long time ago. Over the years from peas a lot has been invented many different dishes. Its benefits for our body are simply inestimable; it is worth our attention as often as possible.

The most common dishes from peas are pea soup and pea puree, but these are far from the only dishes, which can be prepared with a pack of peas in the kitchen cabinet. Try some of these recipes to add variety to your family's diet.

Pea cutlets
Deep fried pea balls
Pea casserole
Vegetable casserole with peas
Vegetable aspic with peas
Peas with rice and ham

Pea cutlets

Pea cutlets

Delicious and satisfying pea cutlets will be a great variety for your family. They can be easily prepared during Lent, and they can also be served instead of a traditional side dish for meat dishes or various salads.

Your kids will love these cutlets. I serve them as pancakes with sour cream or any other sauce you like.

To prepare pea cutlets you will need:

Dried peas – 300 g;
Chicken egg – 1 piece;
Onions – 50 g;
Carrots – 50 g;
Salt - to taste;
Ground pepper - to taste;
Wheat flour – 4 tablespoons;
Garlic – 2-3 cloves;
Refined sunflower oil - for frying.

Let's start cooking:

For cooking, it is better to pre-soak peas in water for 5 hours or overnight, but if you soak them overnight, keep them in a cool place so that they do not ferment.
Let the peas cook. It should be cooked until done. Don’t add too much water; it’s better to top it up during cooking if necessary, because if there is a lot of it, you won’t be able to drain it. Allow the finished peas to cool to room temperature.
Peel the onion and chop coarsely.
Peel the carrots and cut into pieces as desired.
Peel the garlic.
When the peas have already cooled, pass them through a meat grinder along with onions, carrots and garlic.
Season the resulting mass with salt and pepper to your taste.
Add the egg to the cutlet mass and mix everything well just with your hands.
Then add flour to the mixture, add it 1 tablespoon at a time, knead thoroughly after each spoon. The amount of flour may vary depending on the dryness of the peas and the quality of the flour. You should get a dense mass, but not too tight.
Form cutlets from this mass. Fry the cutlets in vegetable oil until golden brown on both sides.
Serve the finished cutlets with sour cream, other sauce or vegetable salad.

Bon appetit!

Deep fried pea balls

Deep fried pea balls

Pea balls An excellent dish for any occasion, they can be prepared simply for lunch or served on a holiday table. The dish is very nutritious and no less tasty.

Smoked cheese gives the balls a pleasant aroma and smoked taste, making them more tasty. My children love them very much and eat them with great pleasure. These balls are most delicious when hot, until the crust loses its crunch.

To make pea balls you will need:

Boiled peas – 350 g;
Smoked sausage cheese – 150 g;
Green or onion - to taste;
Egg – 1 piece;
Breadcrumbs - 3 tablespoons;
Ground pepper - to taste;
Salt - to taste;
Flour – 4 tablespoons;
Fresh dill - to taste.

Let's start cooking:

The peas must first be filled with water. Then drain the water, add fresh water, add a little baking soda for faster cooking and set to cook. It must be cooked until fully cooked. The peas should be thick, so do not add a lot of water for cooking, it is better to add more if necessary. Do not salt peas when cooking.
Let the cooked peas cool to room temperature. Then, if necessary, grind it using a blender or meat grinder.
Peel the onion and chop it as finely as possible, you can grate it. Add to peas.
Chop the green dill as finely as possible. Also add it to the peas.
Sprinkle breadcrumbs over the peas, break the egg, and add salt and pepper to your taste.
Grate the cheese onto a fine grater directly to the peas.
Mix the whole mass thoroughly, let the mass stand for 15 minutes.
Form balls from the pea mixture and roll them in flour.
Take the smallest saucepan, preferably stainless steel. You should not take a large one, the balls must be cooked and for a large pan you will need to use too much oil.
Once the oil is hot enough, carefully drop the balls into it. While they are boiling in the oil, stir them gently. Fry them until golden brown.
Then take a large plate and cover it with a paper towel or thick napkins. Place the balls on a lined plate to remove any unnecessary oil from the balls.

Your pea balls are ready to serve!

Pea casserole

Pea casserole

This pea casserole will be another one in your cookbook. It turns out very tender and pleasant to the taste. Peas make it very nutritious and can be used as an independent dish for lunch or dinner. You can serve it with salads or meat or fish dishes.

To make pea casserole you will need:

Dried peas – 250 g;
Full-fat sour cream – 2 tablespoons;
“Dutch” cheese – 100 g;
Egg - 3 pieces;
Ground coriander - a quarter teaspoon;
Salt - to taste;
Ground pepper - to taste;
Refined sunflower oil – 2 tablespoons.

Let's start cooking:

Peas must first be cooked until fully cooked. If you want to make a casserole for breakfast, you can cook the peas the night before, so the casserole will take a minimum of time in the morning.
Allow the finished peas to cool to room temperature. If necessary, grind it using a blender or meat grinder.
Grate the hard cheese into the now cooled peas using the finest grater. You can replace it with smoked sausage, then the casserole will also smell like smoked meat.
Break the eggs into a separate bowl, add all the sour cream to the eggs (I often put 2 times more than in the recipe, it tastes better to me). Mix the eggs with sour cream using a fork. Pour the mixture into the peas.
Add salt and pepper to your taste.
Add ground coriander and 1 tablespoon vegetable oil.
Mix everything thoroughly. You can do this using a blender or mixer.
Next, take a baking dish and grease it with the remaining oil. Place the pea mixture into the casserole dish.
Place the pan in the oven, preheated to 180°, bake the pea casserole for 30 minutes, it should brown.
Remove the casserole from the oven and let it cool. It is better not to serve it hot, it may crumble, but when it cools, it will become denser and will hold its shape.

Enjoy your meal!

Potato casserole with peas

Potato casserole with peas

This casserole is a great way to avoid throwing away food. If you have mashed potatoes or peas in the refrigerator, then you can prepare such a wonderful dish from them.

This casserole goes great with vegetable salads in the summer, and in winter it goes great with Chinese cabbage salad. It turns out everything is very simple, cheap and incredibly nutritious.

To make pea and potato casserole you will need:

Potatoes – 300 g;
Dry peas – 100 g;
Onions – 50 g;
Egg – 1 piece (large);
Salt - to taste.

Let's start preparing the casserole:

You need to first add water to the peas, so they will cook much faster. (If I want to cook it for lunch, I pour in the peas in the morning while breakfast is heating up).
Then drain the water in which the peas have swollen and fill with clean water. (Don’t pour a lot of water, you don’t need liquid puree, it’s better to add water during the cooking process, because you won’t be able to remove the excess liquid later. But if it turns out that the puree is a little liquid, grind dry peas in a coffee grinder to flour, and add them to more hot puree, this will add thickness).
Cool the finished puree.
Peel the potatoes and cook them until tender.
While the potatoes and peas are cooking, prepare the onions. To do this, peel it and cut it as small as possible. Fry the onion as for soup in 2 tablespoons of vegetable oil.
When the potatoes are cooked, drain all the water and mash them, pouring the fried onions into them instead of butter.
Combine both purees.
Add the egg to the pea and potato mixture and season with salt and pepper to your taste. (I sometimes add sour cream or mayonnaise, it turns out more tender).
Take a baking dish and grease it with the remaining vegetable oil.
Place the pan in the oven, preheated to 180°, bake until golden brown. (I do not indicate the time, because each housewife has her own mold size and baking will take place differently).
Remove the casserole from the oven and let it cool. It is best served chilled to room temperature.

Bon appetit!

Vegetable casserole with peas

Vegetable casserole with peas

I call this casserole “hello from summer”; in winter, this casserole goes just right. It goes with any meat dish or even fish. Children eat this casserole with great pleasure.

Its biggest advantage is that all the ingredients can be purchased at any time of the year or prepared yourself in the summer, when vegetables are very affordable. Be sure to prepare this tasty and healthy dish for your family.

To prepare vegetable casserole with peas:

Green peas – 300 g;
Cauliflower – 500 g;
Carrot – 100 g;
Sweet bell pepper – 100 g;
Egg – 4 pieces (large);
Wheat flour – 50 g;
Salt - to taste;
Ground pepper mixture - to taste;
Breadcrumbs - 3 tablespoons;
Butter – 20 g;
“Dutch” cheese – 200 g.

Let's start cooking:

To prepare, you need to immediately prepare all the ingredients.
If the peas are frozen, then pour them into a colander and let them defrost gradually while you prepare the rest of the vegetables. If you do not have frozen peas and cannot purchase them, you can replace them with canned green peas.
Take cauliflower and separate the florets.
Peel the carrots and cut them into thick slices.
Place a saucepan with a small amount of water on the fire. Let it boil.
As soon as the water boils, pour the carrots into it and let the carrots blanch for 10 minutes.
Then add all the cabbage and let them blanch together for another 5 minutes.
Drain the vegetables in a colander. Let them cool down.
Cut the pepper in half, remove the core with seeds, and finely dice the pepper.
Cooled vegetables, cabbage and carrots, also cut into small cubes. It is advisable that all vegetables are not much larger than the size of peas.
Peel the onion and chop it as finely as possible.
Combine all the vegetables and mix them well together.
Now take the eggs and separate the whites from the yolks in different dishes.
Add salt to the whites to taste for the entire casserole, and also pepper to your taste. Mix the whites well with a fork.
Add the protein to the vegetables, mix the vegetables and protein well.
Take the cheese and grate it on a coarse grater into a separate bowl. Add half the cheese to the vegetable mixture. Stir the mixture with the cheese until it spreads evenly.
Now take the yolks, beat them with a fork, adding a little salt. Gradually add all the casserole flour into the yolks a little at a time. The mass should be homogeneous without lumps.
Now mix both masses (vegetable and flour) into one - this will be our casserole dough.
Now take a baking dish. Grease the bottom and sides of the mold very generously with butter; it is better if it is soft, so it will be easier for them to grease.
Now sprinkle the bottom and sides of the mold with breadcrumbs, after sprinkling, press them with your hand, they should cover the butter well, creating a small layer of breadcrumbs. If you don’t make such a layer, then getting the casserole out of the mold will be quite problematic.
Place the casserole mixture into the pan. Sprinkle it with the remaining cheese.
Place your casserole dish in the oven preheated to 180°. Bake the casserole for 40-50 minutes depending on the size of the pan. The cheese will indicate its readiness; when it is ready, it will turn brown.
Let the casserole cool a little, preferably until just warm, so its taste is most pleasant.
You can shake the cooled casserole out of the pan; I always leave the casserole in the pan, cut it into pieces and place it on plates.

Bon appetit!

Pasta with peas and cauliflower

Pasta with peas and cauliflower

Pasta is a completely everyday and ordinary food. But even they can be prepared in a very unusual and tasty way. This recipe is perfect for people who fast.

The dish is vegetable, with the exception of pasta, of course, but despite the fact that there is no meat in it, it is very nutritious and will easily fill you up.

To make pasta with peas and cauliflower you will need:

Pasta – 200 g;
Green peas – 250 g;
Cauliflower – 250 g;
Salt - to taste4
Onion – 100 g;
Refined sunflower oil – 2 tablespoons;
Greens - to taste.

Let's start cooking:

The first thing to prepare is the cauliflower. It requires the longest preparation. You need to separate the inflorescences from the cabbage. Boil these inflorescences in very slightly salted water until cooked, that is, until soft. Then place the cabbage in a colander and let all the liquid drain. Let it cool.
While it cools, peel the onion and chop it into small pieces, roughly as for soup.
Cut the cooled cabbage into cubes, approximately 0.5 cm in size, but naturally the inflorescences are not all even and therefore the pieces will of course turn out all different, but try to approximately maintain the size.
Pour vegetable oil into a frying pan and pour all the onions on it, fry the onions until soft and transparent.
Then add cauliflower to it.
Fry them together and add a little more salt and pepper to your liking. (I fry for no more than 7 minutes on high heat).
It is better to take small pasta; for this dish I buy pasta in the shape of shells. Boil them the way you usually boil them. Once they are ready, place them in a colander and rinse.
Pour the pasta into the frying pan with the cabbage, stir quickly so that they do not stick together, if necessary, add oil, butter or the same vegetable oil. Fry everything together for no more than 4 minutes.
Drain the liquid from the peas and add them to the pasta fried with cabbage. Mix everything.
Chop the greens very finely, add them to the dish and mix thoroughly.

This pasta can be served with sour cream or cheese sauce.

Bon appetit!

Vegetable aspic with peas

Vegetable aspic with peas

This dish is perfect for everyday life and holidays.. It will perfectly decorate any table. This aspic with peas and other vegetables will add a lot of new bright colors to any table on any occasion. This treat will be appreciated by your guests.

To prepare vegetable aspic with vegetables and peas you will need:

Canned green peas – 100 g;
Canned corn – 100 g;
Sweet bell pepper – 50 g;
Fresh champignons – 100 g;
Carrots – 50 g;
Green onion - to taste;
Olives – 40 g;
Bay leaf – 1 piece;
Allspice peas – 3 pieces;
Parsley - 3 sprigs;
Dill – 3 sprigs;
Gelatin – 20 g.

Let's start cooking:

First you need to prepare the mushrooms. They are the only ones that require pre-cooking and you will need mushroom broth.
Rinse the mushrooms thoroughly. Remove any excess from the mushrooms. Cut them into thin slices. Place in a 2 liter saucepan.
Peel the carrots, cut into thin slices and place them in the pan with the mushrooms.
Pour 500 ml of water over the mushrooms and carrots. Place the pan on the stove. Add salt to the water according to your taste. Add bay leaf and allspice to the mushrooms. Cook everything until the mushrooms are ready.
While the mushrooms are cooking, pour in the gelatin.
When the mushrooms are ready, throw them and the carrots into a colander. Don't throw out the broth, you need it.
Add gelatin to the broth and stir well until it dissolves completely. Taste the broth for salt and add more if necessary. Let the broth cool.
For further preparation, take a beautiful transparent dish; if you then transfer the aspic onto a dish, then take any one.
Drain the corn and peas. Pour them into the prepared bowl.
Peel the pepper from seeds, cut it into thin strips or small cubes, it is at your discretion. Also put it in a bowl for aspic.
Finely chop the green onions and add to the rest of the ingredients.
Tear the dill and parsley so that the leaves are whole, this will make the aspic look much better.
Add cooled mushrooms and carrots. Mix everything.
Pour cooled broth with gelatin over all ingredients.
Place the pan with the filling in the refrigerator until it cools completely.
If you transfer the aspic onto a dish, then you need to place the form in which it solidified in hot water for 10 seconds. Press the dish onto the top of the pan and quickly turn it over.

You can also prepare the aspic in layers. In order to do this, you need to layer the ingredients one by one, pour each ingredient with broth and put it in the refrigerator to harden, then lay out the next one, pour it again and let it harden, and so on until you have laid out all the ingredients in layers. This task is quite troublesome and takes a lot of time, but it turns out very beautifully.

Enjoy your meal!

Pork with peas in spicy sauce

Pork with peas in spicy sauce

If you want to cook pork in an unusual way, then this recipe will be a godsend for you. The dish is just not really tasty.

The peas in it go very well with meat. The spicy sauce makes everything together very tasty and quite unusual. This pork can be easily served on a festive table to treat guests.

To prepare pork with peas you will need:

Pork – 500 g;
Green peas – 2 cups;
Corn starch – 2 tablespoons;
Chicken broth – 250 ml;
Sugar – 25 g;
Voza – 30-40 ml;
Apple vinegar – 25 ml;
Soy sauce “Classic” – 3 tablespoons;
Ketchup is not spicy - 3 tablespoons;
Refined sunflower oil – 1 tablespoon;
Peanuts – 50 g;
Garlic – 2 cloves;
Canned pineapple – 200 g;
Green onion - to taste;
Fresh ginger – 2 teaspoons.

Let's start cooking:

You can take the meat from any part you like. (I always buy meat from the hind leg). Rinse the meat under running water. Cut the meat into pieces, approximately 2-3 cm in size, no more, but not less than 2 cm.
Take a large bowl that will fit the meat and allow you to mix it.
Pour the broth into this bowl; you can replace it with dry wine diluted with water 1:1, namely, pour half a glass of wine and dilute with half a glass of water. By the way, with wine it turns out very tasty and even more unusual.
Add 1 tablespoon of corn starch, you can replace it with potato starch, but the taste will change slightly and you need less of it than corn starch, mix well so that the starch does not form lumps.
Pour the chopped meat into a bowl and mix well, all the meat should be coated with the broth and starch.
Place a thick skillet on the stove, I use an old cast iron skillet. Pour vegetable oil into it.
When the oil in the frying pan is hot, pour all the meat into it. Fry the meat until golden brown, but do not fry too much; the meat should just begin to brown slightly.
While the meat is frying, pour the rest of the starch and sugar into a separate bowl, mix them, add water and vinegar, mix thoroughly.
Add soy sauce and ketchup.
Mix thoroughly until the ingredients become a homogeneous mass.
Beat the peanuts until they become coarse crumbs.
Chop the green onions as you wish.
Ginger root needs to be grated on a fine grater, you should get 2 teaspoons.
Peel the garlic, chop it as finely as possible, no need to pass it through a press.
You can take the peas frozen; if they are frozen, take them out in advance and defrost them. You can replace frozen peas with canned ones, but then choose the highest quality and softest ones.
Drain the syrup from the canned pineapple; it is better to discard it in a colander so that all the syrup drips out. It is better to buy pineapple cut into pieces; if you have it in rings, cut it into pieces of about 1 centimeter.
When the meat starts to brown, add green onions, peanuts, ginger and garlic. Mix everything and fry together for 1-2 minutes.
Add peas and pineapple to the meat, fry everything together for another 3 minutes.
Then add the starch mixture to the meat, mix everything well and simmer for another 2 minutes.
Remove the meat from the stove.

You can serve this meat with any side dish to suit your personal taste.

Bon appetit!

Peas with rice and ham

Peas with rice and ham

This rice recipe is my favorite. It combines rice and peas along with ham and a creamy omelette. The taste is rich and delicate. This rice is very nutritious thanks to peas and ham.

Since the summer I have been preparing fresh peas, freezing them, so that in winter I can easily prepare such a tasty dish.

To prepare peas with rice and ham you will need:

Green peas – 300 g;
Dry rice – 200 g;
Ham – 200 g;
Egg - 3 pieces;
Refined sunflower oil – 3 tablespoons;
Salt - to taste;
Soy sauce - to taste.

Let's start cooking:

The first thing you need to do is prepare the rice. I always take a round one, but you can also take a long one, it’s optional. Cook the rice until almost done; it should remain completely, slightly, undercooked. Once it is ready, rinse it well.
Boil the peas for 5 minutes, discard the finished peas in a colander.
Take the eggs, break them into a deep bowl, beat them with a fork, and add a little salt to them.
Fry the omelette in a frying pan with a small amount of vegetable oil. Fry it on both sides until cooked. Cool the finished omelette and cut it into thin strips.
Cut the ham into small cubes.
Then take a deep frying pan and pour oil into it. When the oil is hot, add the ham and peas and fry them together for a couple of minutes.
Then add rice and chopped omelette to the pan.
Sprinkle everything with soy sauce to your liking. I don’t put salt in the dish at all; I completely replace it with soy sauce.
Let everything fry together for another 2 minutes.
Remove the pan from the stove.

Your peas, rice and ham are ready!

Potato casserole with peas and trout

Potato casserole with peas and trout

If you love potato casseroles and fish pies, then you will definitely like this casserole recipe. This casserole is simply two in one.

The trout makes the casserole moist, and the peas add tenderness and make it more nutritious. Feeding healthy fish to children using this casserole is as easy as shelling pears; they eat it with pleasure, thanks to the peas that they love so much.

To prepare potato casserole with peas and trout you will need:

Green peas – 200 g;
Trout fillet – 200 g;
Cheese “Dutch” or “Russian” – 200 g;
Potatoes – 0.5 kg;
Salt - to taste;
Butter – 25 g;
Egg – 1 piece;
Flour – 3 tablespoons;
Ground black pepper - to taste;
Ground nutmeg - to taste.

Let's start cooking:

You should start cooking with potatoes. It needs to be cooked until cooked, when it is ready, drain all the water from it. Salt the potatoes to your taste, add pepper and nutmeg to taste. Add butter and process as usual.
Let the potatoes cool to room temperature.
After it has cooled, add the egg and flour to it, mix everything thoroughly. You will get something like a test.
Take a baking dish and grease it with vegetable oil. (For any casserole, I grease the pan generously with butter or margarine and sprinkle with breadcrumbs).
Place the fish fillet on top of the potatoes. (If you don't have fillets, you can simply cut the fish fillets off the bones yourself). Lightly salt and pepper the fish to your liking.
Sprinkle green peas on the fish; you can use ice cream, but then defrost it first. It is not advisable to use canned ones, but if there is no other option, you can use peas from a can.
Take half the cheese and grate it on top of the peas using a coarse grater.
Then place the second part of the potatoes on top.
Grate the second part of the cheese on top of the potatoes using a coarse grater.
Place the pan in the oven, preheated to 180°, bake until the cheese is browned.
Remove the casserole from the oven and let it cool slightly.

These wonderful pea dishes are often prepared in our kitchen. Try to cook them too.

Enjoy your meal!

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Ordinary dried peas are such a familiar, but completely uninteresting product in the kitchen. Everyone is used to cooking only pea soup with it, but it is capable of more. I give you 4 original and simple recipes to fall in love with peas and give them their rightful place in your home menu.

Peas are a low-calorie product. Although it is rich in proteins, it contains very few carbohydrates. So pea dishes are nutritious and dietary, at the same time they are relatively inexpensive, rich in vitamins B and K. Peas also contain large quantities of selenium, which prevents the formation of cancer cells.

The only disadvantage of the product is that it causes increased gas formation in the intestines. And all because the coarse pea fibers are practically not digested in the small intestine and, once they reach the large intestine, they are completely taken over by intestinal bacteria. When combined with sugar, which is also present in peas and leads to fermentation, bacterial activity results in the formation of a real flammable gas.

In the East, where they love dishes from, they figured out how to combat this effect - with the help of spices. Cumin and coriander cope well with this inconvenient problem, so they are added to pea dishes during cooking. Indian asafoetida is also designed to reduce the formation of gases; it is added to boiling oil before stewing vegetables.

With all the beneficial properties, peas have contraindications. The consumption of dry peas should be limited to people with inflammatory diseases of the stomach and intestines, circulatory disorders, acute nephritis and gout.

1. Pea puree.

By the way, a very tasty alternative to mashed potatoes, be sure to try it!

Ingredients:
2 cups dry peas
vegetable oil (olive, corn, any without a specific odor)
3 tomatoes
1 carrot
1 large onion
a couple of garlic cloves
salt
favorite spices (ground black pepper, ground fenugreek, turmeric, paprika, ginger)

Soak the peas in water overnight. Drain, rinse the peas and cook in a small amount of water until tender. Add salt to taste.

While the peas are cooking, saute in a frying pan. Add spices, crushed garlic and, after 2 minutes, onions and carrots into the heated oil. As soon as the onion turns golden, add the peeled tomatoes. When the vegetables are ready, lightly salt them and place them together with the butter in the pan with the peas.

There should be very little water left. The peas are ready. Take an immersion blender and puree the peas and vegetables.
Om-Nom-nom! A good protein dish is the equivalent of a meat dish.

2. Regular pea falafel

Ingredients:
1 cup peas (preferably split)
4 cloves of garlic
1 onion
spices (ginger, hot pepper, turmeric, cumin)
greens (cilantro,)
slice of loaf
salt
3-4 spoons of pea flour
deep frying oil

Soak the peas overnight. Then rinse the peas and place in a colander, allowing them to drain well for an hour. Add all the ingredients (except flour and butter) to the peas and grind in a blender. If the dough is too stiff, add a little water; if it is runny, add pea flour.

Roll into balls (3 cm in diameter) and deep fry on all sides.

The finished balls are served with lemon and tahini (sesame sauce). But you can pour regular sour cream on the finished balls - it’s incredibly tasty!

3. Pea casserole in a slow cooker

Ingredients:
1 cup peas
1/2 can of canned corn (100-150 grams)
50 grams of hard cheese
2 eggs
1 tablespoon sour cream
1 teaspoon salt
olives (10-15 pieces)
bunch of dill
spices (dried garlic, green onions and basil, ground coriander and black pepper)
vegetable oil

Soak the peas overnight, rinse and boil until tender. Blend until pureed (not completely pureed).
Mix eggs, sour cream, vegetable oil, chopped dill, salt and spices.

Add corn, grated cheese and egg mixture to the cooled puree - stir and pour into the multicooker bowl.
Cook on Bake mode for 40 minutes. Place the finished casserole on a plate. Serve with sour cream.

4. Sweet balls "Laddu"

Ingredients:
0.5 kg of pea flour (you can buy ready-made or grind pea flakes in a coffee grinder)
0.5 kg butter
250 g sugar (grind into powder)
0.5 cups ground nuts
0.5 cups coconut flakes
1 tsp cinnamon or 0.5 tsp. cardamom (crushed seeds)

Melt butter in a frying pan with high sides and add pea flour. Stir for 15 minutes to prevent the mixture from burning. Add nuts, coconut and spices and stir for another 2 minutes.

Remove from heat and add powdered sugar to the mixture. Mix thoroughly.

When the mass has cooled down a little, but becomes comfortable, start rolling balls out of it (3 cm in diameter). Wet your hands so the balls will take the desired shape more easily.

Place the cooled balls in the refrigerator to harden completely.

This is a very simple and delicious dessert.

Bon appetit!

Pea porridge is surprisingly little popular among modern housewives. Although it is tasty, healthy, and easily absorbed by the body. It is worth trying to prepare this dish correctly at least once and, most likely, it will take pride of place in the list of breakfasts and side dishes for the cook.

This recipe does not involve soaking the grains. The finished dish will be an ideal side dish for meat or a nutritious main course for vegetarians. In addition to 450 g of dried peas, take: half a small spoon of soda, and a pinch of fine salt.

First, the cereal is washed many times with ice-cold running water. For the dish to be tasty, the main component must be of good quality.
Clean peas are poured with boiling water and left for 12-15 minutes.
After draining the water, the cereal is placed in a cauldron and sprinkled with baking soda. Again, the product is filled with water so that the liquid completely covers it.
Cook the peas over low heat for about half an hour until all the water has boiled away. Then add water again and add salt. The cereal is cooked until fully cooked.

To prepare lunch faster, take split peas; they boil faster.

This is the simplest basic recipe for the dish under discussion, which, once mastered, can later be supplemented with roasted vegetables, meat, mushrooms and other ingredients.

Recipe with meat

This treat is a complete, hearty lunch or dinner for the whole family. Men will especially like it. In the cooking process we use: 620 g pork pulp, 1 tbsp. olive oil, onion, 1.7 tbsp. peas, carrots, salt.

The peas are soaked for a couple of hours.
The meat pulp is cut into small pieces and then thoroughly fried in oil. Next, large slices of onion and carrot are sent to the pork. The mass can be immediately salted and sprinkled with your favorite seasonings.
Soaked peas are poured with water, mixed with frying and cooked to the desired degree of boiling.

Before serving, the dish is flavored with butter.

Quick and tasty porridge with stew

Meat porridge from peas is prepared even faster and easier with stewed meat. In addition to 1 can of beef product, you will need to prepare: 2 tbsp. butter, 470 g split peas, 2 medium onions, salt, carrots, any aromatic herbs.

The peas are soaked in cold water overnight. Next, it is sent to a saucepan, filled with salt water and set to cook.
Vegetables are sautéed in the fat from the stew, after which they are simmered over low heat with the meat until the liquid has completely boiled away.
When the peas are cooked, add butter, spices and the contents of the frying pan.

You can also use pork stew for this dish.

With smoked meats

Any smoked meat is suitable for the treat under discussion. For example, you can use pork knuckle (220 g). In addition to the meat component, you will need to prepare: 220 g of peas, salt, 2 onions, aromatic herbs. How to properly cook pea porridge with smoked meats is described below.

The peas soaked overnight are washed, filled with fresh water and cooked until tender. The already softened product is salted.
The selected smoked meats are finely chopped along with the onions, and then fried until golden brown. There is no need to add oil, the fat from the knuckle will be enough.
Ready peas are placed in a frying pan. The ingredients are sprinkled with spices to taste and mixed thoroughly.

The dish is served with pickled vegetables.

Cooking pea porridge in a slow cooker

The kitchen assistant will also come in handy for the housewife when preparing pea porridge. Absolutely any device model is suitable. The simplest version of this dish in a slow cooker is prepared from: 1 tbsp. legumes, salt to taste, 2.5 tbsp. drinking water, 60 g butter.

The washed peas are transferred to the container of the device.
Water is poured from above.
The lid of the device is closed and the “Quenching” program is turned on for 110 minutes.
Approximately 20 minutes before the sound signal, the device opens and oil and salt are placed in its bowl. After stirring, the pea porridge in the multicooker continues to cook under the lid.

The finished porridge goes well with paprika and chopped garlic.

Very quick recipe without soaking peas

If you need to start cooking porridge right away, and it was not possible to soak the peas in advance, then this will not interfere with the preparation of a delicious, tender dish. To do this, use shelled peas, without the rough shell. Products used: 2 tbsp. legumes, a small spoon of salt, 5 tbsp. water, 3-4 onions, a bunch of fresh dill, 370 g of fresh lard.

It is best to cook peas without soaking in a slow cooker. It is pre-rinsed until the water is clear, after which it is placed in a bowl and filled with new liquid.
The product is salted and cooked in the “Porridge” program for 95 minutes.
The lard is cut into small cubes and fried until a small amount of fat appears. Next, chopped onions and herbs are added to the frying pan.
Together, the ingredients are fried until the vegetable is golden brown.
The finished peas are mixed with frying and served to the table.

At first the porridge may seem too thin, but once it sits with the lid open, the consistency of the dish will quickly change.

Pea porridge on water

You can reduce the calorie content of pea porridge by cooking it in regular drinking water. Of course, oil is also not added to the dietary dish. Required: 1 tbsp. legumes and 2 times more liquid, salt to taste.

Pre-soaked peas are poured with salt water and sent to the fire. It will cook in 25 to 55 minutes. The exact time depends on the length of time the product is soaked.
Softened peas are pureed using a special blender attachment.
The treat is served hot.

This porridge will be an excellent side dish not only for meat, but also for fish prepared in any way.

With vegetables and cream

Pea porridge can be endlessly improved and tried with various additional ingredients. For example, combine it with juicy vegetables and delicate cream. Such products will help reveal the taste even more. From the products you will need to prepare: 130 g of dry peas, 70 ml of heavy cream, carrots, half an onion, half a bell pepper, a bunch of fresh herbs, salt.

The peas are washed in several waters and then soaked overnight.
In the same liquid (in a proportion of ½) in the morning the product is cooked for about 40 minutes with constant stirring.
Next, heated cream and salt are added to the pan. The mass is slightly kneaded with a masher.
All vegetables are peeled, washed and finely chopped. Then they are stewed together in a small amount of water. You can also add a little butter to the pan.
The finished pea puree is placed hot into separate bowls and covered with roasted vegetables.

Just before serving, the treat is decorated with chopped fresh herbs. If you wish, you can slightly modify the published recipe to suit your taste. For example, add broccoli, cauliflower, canned peas, tomatoes and almost any vegetables to it. Green beans and any cabbage are boiled in salted water before frying.

Peas with mushrooms

Champignons go well with boiled peas (if desired, they can also be replaced with wild mushrooms). This component allows you to make the treat satisfying and nutritious even without adding meat. You need to take: 180 g of mushrooms, a pinch of fine salt, an onion, 1 tbsp. peas, a couple of garlic cloves, spices, 60 ml of unfragrant oil. How to deliciously cook pea porridge with fresh champignons is described below.

The peas, soaked overnight, are poured with salted water and sent to cook. There should be twice as much liquid.
Mushrooms and onions are washed, cut into small cubes, and then fried in unflavored oil. If you want to make the taste of porridge more rich, you can cook vegetables and mushrooms in butter.
A couple of minutes before the end of frying, the mass is salted and flavored with spices. Chopped garlic is added to it.
When the porridge is completely ready, it must be thoroughly mixed with the onion and mushroom frying.

It is best to leave the treat to steep under a lid in a pan, wrapped in a blanket, for 40-60 minutes before serving. This will make the treat even more tender and flavorful.

Peas are a herbaceous annual plant, a member of the legume family. Very elegant and beautiful, with thin leaves, tendrils and flowers characteristic of legumes. It blooms often white, sometimes pink. Some varieties bloom purple and fuchsia. It is one of the first crops to be mastered by man.

Regular use of this product helps to normalize the functioning of the digestive tract, relieves heartburn, and normalizes intestinal function.

These are perhaps the main reasons why peas are very popular among many housewives. But we will tell you how to prepare it in this article.

The content of the article:

How to cook peas in a slow cooker?

I would like to immediately note that cooking peas in a slow cooker will take you about 20 - 30% more time than in a regular saucepan. But at the end you can get a perfect product.

Recipe No. 1 . Pea porridge . Let's look at one of the simplest recipes for making porridge in a slow cooker.

Ingredients

Split peas (2 cups);
Water (4 glasses);
Salt;

1). First of all, we need to carefully sort out the peas and discard all the garbage. Next, we wash the grains, changing the water until it remains clear. Pour the washed cereal into a multicooker and fill it with water, after which we turn on the “stew” mode and cook for 2 hours.

2). Thanks to the slow action and long wait, you can get really cooked and very tasty peas. After the multicooker turns off, take out the porridge and stir thoroughly.

Salt can be added both before and after cooking.

The advantage of a slow cooker is that there is no need to soak the peas before cooking.

How to make pea puree?

Recipe No. 1. Classic pea puree recipe . Let's look at a recipe for one of the most budget-friendly options for making pea porridge.

Ingredients

Peas (1 cup (split ones cook faster));
Water (2-3 glasses);
Salt;

1) . We clean the peas from debris, rinse with water and soak in cold water for several hours. Ideally, leave it on all night.

2) . Next, drain the old water, rinse again and fill with boiled water. First turn the heat on the stove to maximum so that the water boils quickly, then turn it down to medium and open the lid. Cook for 1.5 – 2 hours. I would like to note that, according to very sensitive people, it is necessary to remove the foam that forms during boiling. But in my opinion, it is not at all necessary to do this, since the peas are already almost sterile after soaking and washing. It's up to you.

3) . If all the water has boiled away, but the beans are not cooked yet, add a little (about half a glass) of boiled water, stir over medium heat and let it boil too. As soon as the peas are cooked, remove from the stove, cover the pan with a lid and let simmer a little.

If you want to get a more delicate consistency, you will need to do this with a blender. If the puree turns out to be dry, you can add a little boiled water. You can also add a little milk.

Recipe No. 2. Spicy pea puree . This recipe can be an excellent solution for those who want to diversify their usual dish.

Ingredients

Peas (1 cup);
Water (2-3 glasses);
Carrots (1 piece, medium size);
Parsley, dill, basil, or other greens that you prefer;
Garlic (1 clove);
Vegetable oil (3 tablespoons);
Salt;

1) . The first three stages, as in the case of the previous recipe: soak, cook, crush, that is, prepare ordinary pea puree.

2) . Peel the carrots and herbs and dry. Grind all ingredients (garlic, carrots, herbs) in a blender (you can also use a meat grinder). Add the resulting pulp to the puree, add salt, add oil and mix everything thoroughly. For spiciness, you can also add ground black pepper to the dish to taste.

How to cook peas with meat?

Recipe No. 1 . Pea porridge with stew . An economical, practical and very tasty recipe for cooking peas. I would also like to note that you can use meat instead of stew.

Ingredients

Dry split peas (1.5 cups);
Water (5 glasses);
Beef stew (300 grams);
Onion (1 piece);
Salt (2 teaspoons);
Ground black pepper (half a teaspoon);
Sunflower oil (2 tablespoons);

1) . We wash the peas, soak them in cold water, and leave them for about 5 - 7 hours.

2) . Open the stew and place it in a deep plate, separating the fat and all the liquid.

3) . Peel the onion and cut into half rings.

4) . Next, put the peas in a medium saucepan, add 3 cups of boiled water, cook for about 30 minutes, then pour in half the required salt and boil for some more time. Next, make puree from the cooked peas.

5) . Pour two tablespoons of sunflower oil into a frying pan, heat it over low heat, add the onion and fry for about 5 - 7 minutes.

7) . Pour in the spices (in my case ground black pepper), the remaining salt, stir, cover the top of the frying pan with a lid, reduce the gas and simmer in this position for about 5-7 minutes.

8) . Mix the prepared stew with onions with the prepared pea porridge and keep on fire for about 5 minutes.

How to cook peas with chicken?

Recipe No. 1. Pea soup with chicken . Despite the huge variety of dishes among all the cuisines of the world, a dish such as pea soup is quite popular.

Ingredients

Split peas (1 cup);
Chicken (300 gr);
Potatoes (2 pcs);
Carrots (1 piece);
Onion (1 piece);
Spices (salt, pepper, seasonings);
Vegetable (2 tbsp);

1) . Wash the peas and leave in water (about 2-4 hours). Then we put a pan of water on the stove and throw in the peas along with the chicken. As soon as the water boils, we need to reduce the heat and remove the foam, after which we leave to cook for about 45 - 50 minutes.

2) . While the broth is cooking, prepare the vegetables. Pass the carrots through a grater with large divisions, finely chop the onion and cut the potatoes into medium-sized cubes.

3) . Pour oil into a frying pan and fry the onions and carrots until golden brown.

4) . After the broth is ready, take the meat out of the pan and add the potatoes, which we cook for about 10 minutes.

5) . Next, add the finished roast here, but about 5 minutes after that, throw the meat back in, not forgetting to cut it into small pieces. At this stage, we also add spices here, which in your opinion will make the soup more tasty.

6) . Cook the soup for another 10 - 15 minutes, then turn off the stove and let it simmer for about 10 minutes.

Pea soup with chicken is ready!

How to cook green peas?

Recipe No. 1. Green pea sauce.

Ingredients

Chopped onion (¾ cup);
Water (1 glass);
Green peas (2 cups);
Butter (2 tbsp);
Flour (1 tbsp);
Heavy cream (½ cup);
Salt, pepper, nutmeg;

1) . Add 1 tsp into the water. salt, onion and boil. Add peas and cook for 5 minutes. Drain the water, leaving about ¾ cup, which will be needed for later use.

2) . Melt the butter, add flour, spices and heat until golden brown, remembering to stir so that nothing burns.

3) . Add cream and water from cooking vegetables, stir and cook over low heat until thickened.

4) . Add vegetables and bring to a boil.

Recipe No. 2. Spicy pea sauce .

Ingredients

Green peas (250 g);
Natural yogurt or sour cream (2 tbsp);
Chili pepper (1 pc);
Garlic (1-2 cloves);
Olive oil (2 tsp);
Lemon (1 piece);
Fresh mint (1 tbsp);

1) . Boil green peas, cool and grind in a blender. Squeeze the garlic through a press and chop the chili pepper.

2). Mix all ingredients in a blender, add lemon juice and chopped mint.

Recipe No. 3. Baked soup

Ingredients

Tomatoes (6 pcs);
Onion (1 piece);
Garlic (2 cloves);
Vegetable broth (300 ml);
Green peas (400 g);
Tomato paste (2 tbsp);

1) . Place whole tomatoes, chopped onion and garlic on a baking sheet and place in a hot oven for about 30 minutes. The vegetables should become soft and have a light crust.

2) . Boil the peas and place in a sieve. In a blender, grind half the peas with the broth until smooth and rub through a sieve.

3) . Place all ingredients in a saucepan, add salt, and bring to a boil.

4) . Add greens and serve.

How to cook peas for a side dish?

Recipe No. 1. Pea side dish . Quite a tasty and satisfying dish.

Ingredients

Curry (to taste);
Onion (1 pc);
Vegetable oil (150 g);
Peas (500 gr);
Salt (to taste);
Tomato paste (150 g);
Carrots (1 piece);

1) . Wash the peas;

2) . Pour water into a clean saucepan and put it on fire.

3) . As soon as the water boils, add the peas. Boil for 1.5 hours.

4) . After boiling the peas until half cooked, add a little curry and stir.

6) . Place a frying pan on the fire, pour in vegetable oil and fry the onions and carrots. The vegetables should become golden.

7) . Add tomato paste to vegetables and stir.

8) . Place the boiled peas in a colander to drain excess juice.

9) . Place the peas on a serving plate and the sautéed vegetables on top.

10) . That's all, the delicious pea side dish is ready.

How to cook pilaf with chickpeas?

Recipe No. 1. Pilaf with chickpeas . Chickpeas have taken their rightful place in the recipe for pilaf with peas, and you can prepare such pilaf as follows.

Ingredients

Short rice (2 cups);
Beef (300 g);
Dry chickpeas (0.5 cup);
Sunflower oil (3 tablespoons);
Carrots (150 g);
Onions (150 g);
Garlic (3 heads);
Seasoning for pilaf (1 packet);
Zira (1 tsp);
Barberry;
Salt (2 tsp);

1) . Soak half a glass of chickpeas in regular boiled water overnight. During this time, it will swell and almost double in size.

2) . Prepare the beef, cut it into medium-sized cubes. Prepare vegetable oil.

3) . We wash the carrots, then peel both them and the onions.

4) . Cut the carrots into large pieces.

5) . Cut the onion into large strips.

7) . Wash the rice thoroughly in hot water and pour boiling water over it. Let it stand and swell.

8) . Prepare a glass of soaked chickpeas, seasonings and garlic. As for seasonings, we will use only cumin and barberry. But you can also use ready-made rice seasoning instead.

9) . Pour vegetable oil into a deep frying pan or cauldron and heat it over high heat, then reduce the heat and begin to fry the carrots and onions. Don't forget to stir so nothing burns. As a result, (after about 15 - 20 minutes) you should get golden onions and carrots.

10) . Next we start frying the meat. We move the zirvak and put the meat in the cauldron. This will take you about 10 minutes. It should release its juice and fry slightly. After this, mix the zirvak and simmer for about 5 minutes.

11) . Now we need to add 2 cups of boiling water, seasonings, cumin and salt to the cauldron. Stir and continue to simmer the zirvak over low heat for about 15 minutes.

12) . Add soaked chickpeas to the cauldron.

13) . Carefully place the rice and three heads of garlic into the cauldron, then level the rice and add a little boiling water. The rice should be completely covered with water. Cook the pilaf over low heat, while not forgetting to control the situation. Remember, the water should not boil away quickly, and if this happens, you can add it.

14) . After all the water has boiled away and the rice is still a little hard, remove from the heat, otherwise you will end up with rice porridge. The pilaf is covered with a lid, where it arrives on its own in about 15 minutes.

Fragrant pilaf with chickpeas is ready!

How to cook peas without soaking?

Recipe No. 1. Smoked pea porridge without soaking . It is better to use crushed peas, as they cook faster.

Ingredients

Peas (500 grams);
Water (1 liter);
Onions (1 piece);
Carrots (1 piece);
Tomato paste (2 tablespoons);
Salt, spices;
Bay leaf (2 pcs);
Vegetable little (60 ml);
Butter (40 g);
Greenery;

1) . We wash the peas with running water, then pour a glass of boiling water and leave for 15 minutes.

3) . While the peas are cooking, you can prepare the vegetables. Grate the carrots and cut the onion into half rings or cubes.

4) . Heat the vegetable oil in a frying pan, then fry the carrots and onions. Add tomato paste and do not forget to stir so that nothing burns. If you want to give the dish a smoked flavor, you can use smoked lard instead of vegetable oil.

5) . Checking the peas. Add salt, spices, bay leaf to taste. Cook at this heat and with the lid closed for another hour. Don't forget to stir periodically.

6) . Add fried vegetables to the finished porridge. Stir, cover and cook for 10 minutes.

Delicious pea porridge is ready!

How to make pea salad?

Recipe No. 1. Salad with green peas and egg . A simple and inexpensive green pea salad.

Ingredients

Canned peas (100 g);
Parsley;
Boiled rice (150 g);
Boiled egg (3 pcs);
Bell pepper (1 piece);
Vegetable oil (100 g);
Salt (to taste);

1) . Cut off the base of the pepper, remove the seeds and cut into rings or strips.

2) . Wash the rice thoroughly in cold water, then add water and salt. Cook over low heat until fully cooked.

3) . Mix the cooked rice with chopped sweet pepper.

4) . Boil the eggs for about 10 minutes, after which we peel them and finely chop them to obtain the egg mass.

5) . Pass the green peas through a colander.

6) . Add peas and eggs to the mixed rice and pepper.

7) . Add vegetable oil, salt to taste and mix everything thoroughly.

8) . Decorate with parsley sprigs and serve.

Recipe No. 2. Green peas with smoked chicken .

Ingredients

Smoked chicken (500 g);
Green peas (500 g);
Egg white (from 3 eggs);
Onions (1 head);
Vegetable oil (20 g);
Table vinegar (20 g);
Mayonnaise (20 g);
Korean carrots (150 gr);

1) . Cut the chicken meat into cubes and lay out the first layer.

2) . Place a second layer of green peas and coat with mayonnaise.

3) . Cut the egg whites into cubes (if desired, you can also add the yolk here), spread with mayonnaise.

4) . Fry the onion, cut into half rings, in vegetable oil until golden brown, then drain the oil and mix the onion with vinegar and mayonnaise.

5) . Place a layer of Korean carrots on top of the fried onions. We do not grease the last layer with mayonnaise.

6) . Leave for a few minutes so that all layers are soaked and the salad can be served.

To prepare a less fatty salad, the amount of mayonnaise added can be reduced.

How to cook peas for pies?

Recipe No. 1. Pea filling . Pea filling is extremely good for making homemade pies

Ingredients

Dry shelled peas (1 cup);
Onions (2 heads);
Vegetable oil;
Salt, ground black pepper;

1) . We thoroughly clean and wash the peas.

2) . Fill the washed peas with water and place on the stove. Bring to a boil, skim off the foam, reduce heat and cover with a lid. In this position, cook the peas until they are completely boiled (about 1.5 - 2 hours), not forgetting to stir periodically.

3) . Cooked peas are practically a finished puree with individual inclusions of peas that have retained their shape. If desired, the pea mass can be rubbed until smooth, but you can also leave it, since peas that have retained their shape are chewed quite easily.

5) . Add the onion to the pea puree, salt and pepper to taste and mix.

Pea dishes have a relatively low cost and excellent taste and nutritional characteristics. The basic product is rich in proteins, all kinds of minerals, vitamins and, at the same time, low in calories, which, by consuming it, will allow you to effectively satisfy your hunger and not add extra pounds.

Pea dishes - the recipes are simple and tasty, do not require significant material investments and always give excellent results. Among the wide range of culinary compositions, everyone can choose the best options for themselves.

Since ancient times, dishes made from dry peas, prepared in the form of porridges with water, broth or with the addition of other ingredients, have been popular. Fried vegetables, smoked meats, meat, and bacon are often used as fillers.
Soups with peas are no less in demand and revered. In this case, both dry cereal and green fresh or frozen peas are used.
Using peas as a base product, you can prepare all kinds of snacks, salads and even cutlets that will not only be tasty, but also extremely nutritious.

How to cook pea porridge in water?

If you want to learn how to cook hearty and most nutritious dishes from peas, you should start with porridge. The dish is surprisingly tasty with meat. You can take ready-made stew and simply add the product to the puree when ready, or use the tips below and provide a meat accompaniment from fresh meat.

Ingredients:

peas - 0.5 kg;
onion - 2 pcs.;
carrots - 1 pc.;
meat - 0.5 kg;
Italian herbs and paprika - a pinch;
salt, pepper, oil.

Preparation

Peas are soaked in water, updating it periodically, for 8-12 hours.
In a cauldron or saucepan with a thick bottom, fry the meat until golden brown.
Add onions and carrots and brown for another 10 minutes.
Wash the swollen cereal, place it in a bowl with meat and vegetables, and fill it with water until it is covered by 1.5-2 cm.
The pea porridge with meat will cook under the lid over moderate heat for about one and a half hours.
Season the almost finished dish to taste, adding salt, Italian herbs, and paprika.

How to cook pea soup with meat?

After the first tasting of the dish, the recipe for pea soup with meat will become one of the highest priorities on the home menu. The amazing taste and nutritional value of hot food will satisfy the taste preferences of the whole family. You can cook the dish not only with pork, but also with beef and chicken. In this case, you will need to adjust the cooking time of the broth until the meat is cooked.

Ingredients:

peas - 300 g;
onion - 1 pc.;
carrots - 1 pc.;
potatoes - 250 g;
pork - 0.5 kg;
smoked brisket - 150 g;
laurel and allspice - 2 pcs.;
salt, pepper, oil, herbs.

Preparation

Soak the peas and leave for several hours or overnight.
The pork is poured with water, cooked until tender, removed from the broth, and cut into slices.
Place peas in the broth and cook to the desired degree of tenderness.
Add potatoes, fried onions and carrots, and fried brisket.
Return the pork to the pan, season to taste and cook hot for another 10 minutes.
Such dishes are served as a starter of peas with fresh herbs.

Pea cutlets

Pea dishes are especially relevant during Lent and are absolutely not superfluous in the menu of vegetarians. Cutlets made from pea cereal will qualitatively satisfy the feeling of hunger, fill you with energy and delight you with a great taste. It is important not to miss the moment when the peas begin to boil and at the same time drain the excess water in time.

Ingredients:

peas - 0.5 kg;
onions - 2-3 pcs.;
salt, pepper, vegetable oil.

Preparation

Peas are soaked in water for several hours or overnight.
Rinse the cereal, add a new portion of water to cover it by 2 cm and place the vessel on the fire.
Cook the peas on a quiet simmer for about 1.5-2 hours or until the boiling process begins.
Drain off the excess water, grind the mass with a masher or punch it with a blender.
Add onion, salt and pepper fried in oil to the resulting base and mix.
With wet hands, form pea cutlets and fry the products in hot oil on both sides.

Pea puree - recipe

If you need a side dish of peas or just a hearty dish to serve on your own with a slice of fresh bread, it’s time to use the following recipe and prepare the most delicate puree. Having a blender will make it easier to obtain a creamy texture, which can also be achieved by passing the pea mixture through a fine sieve.

Ingredients:

peas - 0.5 kg;
vegetable oil - 80−100 ml;
salt, herbs.

Preparation

The cereal is soaked overnight and washed thoroughly under running water.
Fill the peas with water until they are covered by 2 cm, cook for 1.5-2 hours, adding water if necessary.
Drain the liquid, add butter and salt to the boiled cereal, and puree the mixture with a blender.
Serve pea puree warm as a side dish or a separate dish, sprinkled with herbs.

Pea casserole

Pea casserole turns out surprisingly tasty. In this case, mushrooms with carrots and onions are used as a filler, but you can add other products to taste. Fried bacon, ham, sliced hunting sausages will perfectly complement the dish, and fresh herbs will refresh the taste and add a pleasant aroma.

Ingredients:

peas - 2 cups;
onions and carrots - 2 pcs.;
mushrooms - 200 g;
butter - 7-8 tbsp. spoon;
eggs - 4 pcs.;
milk - 100 ml;
nutmeg, cumin, black pepper and paprika - to taste;

salt, pepper, herbs.

Preparation

Soak and boil the peas, puree them with a blender, adding milk and half the butter.
Mix beaten eggs, fried mushrooms with onions, carrots sauteed in the remaining oil, salt, pepper, spices, and herbs into the cooled base.
Transfer the mixture into an oiled pan and bake for 40 minutes at 180 degrees.

Pea falafel

Recipes made from peas can be the most unexpected, such as, for example, an option for preparing a dish with the amusing name “Falafel”. The cereal here does not require boiling; it is only soaked for at least 12 hours in a large volume of water. The composition of the dish can be adjusted by adding herbs or other flavorings.

Ingredients:

split peas - 250 g;
onion - 2 pcs.;
garlic - 3 cloves;
chili pepper - 0.5 pods;
grated ginger - 1 tbsp. spoon;
turmeric and baking powder - 1 teaspoon each;
flour - 3 tbsp. spoons;
oil for frying - 2 cups;
parsley - 2-3 sprigs;
salt.

Preparation

Soak the peas and grind them in a blender to a soft puree.
Add finely chopped chili, onion, garlic, and herbs.
Stir in ginger, turmeric, baking powder and flour.
Roll the resulting mass into balls and fry them in hot deep fat until golden brown.

Pea salad

Pea salad can be made with the addition of fresh, boiled vegetables and herbs, or you can use the idea of this recipe and prepare a dish with smoked meats or sausage. The amazing taste of the resulting snack will amaze even those who have not previously consumed culinary compositions involving the base product.

Ingredients:

peas - 1 cup;
onion - 2 pcs.;
smoked chicken - 150 g;
ham - 100 g;
pickled cucumbers - 1−2 pcs.;
pickled mushrooms - 50 g;
salt, pepper, ground coriander, herbs - to taste;
vegetable oil - 2-3 tbsp. spoons.

Preparation

Soak the peas and boil until soft.
Fry the onion in vegetable oil until transparent, add to the peas.
Add chopped ham and chicken, stir in pickles and mushrooms, season the salad to taste, and let it brew for a couple of hours.

Pea hummus - recipe

The following recipe will be received with special respect by lovers of pates and sauces. Pea hummus is used as an addition to slices of fresh bread, toast, pita bread, or as a dip for vegetables and chips. The paste is made from any dry peas, although the original recipe calls for chickpeas.

Ingredients:

peas - 250 g;
garlic - 5 cloves;
sesame - 50 g;
olive oil - 30 ml;
lemon juice - 3 tbsp. spoons;
zira - 1 teaspoon;
pepper, salt.

Preparation

The peas are soaked, then boiled until soft, drained into a sieve, and the broth is saved.
Dry the sesame seeds in a dry frying pan and lightly brown them, then grind them with a blender or in a mortar along with garlic, oil, and cumin.
Grind the peas in a blender, adding 100-150 ml of broth.
Add the mixture with sesame seeds, grind the mass again until the most homogeneous paste-like texture is obtained.

Pea jelly - recipe

A simple and unpretentious, but at the same time tasty and satisfying dish can be prepared according to the following recipe. Pea jelly is complemented when served with fried onions, fried mushrooms or golden brown bacon. With the right approach to the process of creating a snack, it holds its shape perfectly and has the texture of a delicate mousse.

Ingredients:

peas - 160 g;
water - 400 ml;
mushrooms - 200 g;
onion - 1 pc.;
herbs, spices and herbs - to taste;
pepper, salt, oil.

Preparation

The peas are dried in a frying pan and ground in a coffee grinder until flour is obtained.
Dilute the flour with a small portion of cold water until it becomes a paste.
I put the mixture into a container with boiling water, stir with a whisk and cook with constant stirring for 15 minutes.
Place the base of the dish in an oiled pan and let it harden.
Fry onions and mushrooms in oil, season to taste.
To serve, cut off a slice of jelly, place it on a plate, and top with fried herbs and herbs.

Pea porridge in a pot in the oven

Pea porridge in the oven turns out to be especially rich in taste and aromatic. The inexplicable magic of the pot used to prepare the dish and the oven heat treatment have the best effect on the characteristics of the dish. Cereals can be supplemented with slices of fresh meat, smoked meats and your favorite seasonings.

Ingredients:

peas - 1 cup;
water - 2 glasses;
onion - 1 pc.;
laurel - 1 pc.;
vegetable oil - 3 tbsp. spoons;
salt - 1 teaspoon;
pepper.

Preparation

Peas are soaked in water and left overnight.
Transfer the soaked cereal, washed under running water, into a pot.
Add onions, peppers and bay sautéed in oil.
Pour boiling water over the contents of the pot, cover with a lid and place in the oven to cook at 175 degrees for 1.5 hours.

Pea puree in a slow cooker - recipe

Pea dishes are especially easy and simple to prepare, the recipes of which require the use of a multi-cooker for their execution. In this case, it is not even necessary to pre-soak the cereal, although if time permits, it is still better to soak the product so that the substances that cause discomfort in the intestines for many people are removed with the water. Porridge can be cooked solo or with the addition of meat and smoked meats.

Ingredients:

peas - 1 cup;
water - 2 glasses;
salt, pepper, oil.

Preparation

Place washed and, if possible, soaked peas into the bowl.
Pour in water and turn on the appliance to “Stew” or “Grain”, setting the timer for 2 hours.
After the signal, add vegetable or butter, add salt to the contents of the multi-pan, pepper, and mix.