Serve these patties on buns with mayo and mustard on the side — or serve them atop a green salad with halved grapes and minced celery, all dressed in a lemony vinaigrette.
| ||2½ || cups reduced-sodium, fat-free chicken broth |
| ||1 || cup dried split peas |
| ||6 || Tbsp. short-grain white rice, such as sushi rice |
| ||12 || oz. smoked, wet-cured ham, any sugary coating removed, the meat chopped |
| ||½ || cup all-purpose flour |
| ||4 || medium scallions, minced |
| ||½ || tsp. ground cumin |
| ||½ || tsp. ground coriander |
| ||½ || tsp. freshly ground black pepper |
| ||~ || Up to ½ cup almond or peanut oil |
- Stir up the broth, split peas, and rice in a medium saucepan; bring to a boil over medium-high heat. Cover, reduce the heat to low, and simmer slowly until the rice is tender and the liquid has been absorbed, about 1 hour.
- Transfer the split-pea mixture to a large bowl. Stir in the ham, flour, scallions, cumin, coriander, and pepper. The mixture will be thick and pasty.
- Heat about 2 tablespoons oil in a large skillet. Scoop up about ⅓ cup of the split-pea mixture and form it into a patty. You may need to wet your hands to keep the mixture from sticking too much. Place three or four patties in the skillet — as many as will fit without crowding — and fry until brown and crisp, about 8 minutes, turning once with a flat spatula halfway through frying. Transfer these patties to a serving plate, add another couple of tablespoons of oil to the skillet, and fry up more patties, repeating this process until you’ve used up all the split-pea mixture.
This content is from the book
by Mark Scarbrough and Bruce Weinstein.
Copyright @ 2010 Stewart, Tabori & Chang