I prepared these nutritious and very satisfying pea pancakes from puree, which can be made from the leftover or boiled in advance until soft and cooked. The dish turns out to be very tasty, satisfying and perfect for dinner, especially on fasting days. Preparing pancakes is very easy, simple and even a novice housewife can handle it. The pea dough is made in just a few minutes, and frying does not require much time. The pancakes are best served hot with a good portion of vegetable salad.

Ingredients:

• 1 cup peas
• 2.5 glasses of water
• 1 small onion
• salt, pepper to taste
• 3 - 4 tbsp flour
• 20 ml vegetable oil + for frying

Cooking method

Boil the peas until fully cooked, soft and even slightly cooked for 30 - 35 minutes over low heat. Next, puree the slightly cooled pea porridge along with the onion. Then pour vegetable oil into the finished puree, add salt and pepper and stir until smooth. The amount of flour we add to the dough directly depends on the thickness of the resulting puree, so add it one tablespoon at a time. The dough for pea pancakes should be a little thicker than for regular ones made with wheat flour. It should not flow from the spoon, but slide down like a wide ribbon. Fry the pancakes in the usual way in a frying pan in vegetable oil on both sides until cooked and golden brown. Bon appetit.

In a bowl I have 2 cups of dry peas, soaked overnight (you can soak for at least 5 hours). From this amount of ingredients I prepared 18 large pancakes.

Place some of the peas, pieces of onion, dry herbs, and garlic into a blender and grind into a homogeneous mass.

The blender easily copes with soaked peas, they are soft. I pureed everything in four approaches.

Season the pea puree with salt and pepper. If desired, you can add fresh herbs, dill, for example.

Pour 1 tbsp into a non-stick frying pan. l. vegetable oil, spoon out the pea puree, shape it into pancakes, fry over medium heat until golden brown.

Turn the pancakes over, reduce the heat to low, cover with a lid and leave the pancakes for about five minutes until they are baked and slightly browned on the back side. Remove the finished pancakes from the pan. Before the next serving, I completely remove all remaining oil with a napkin and pour in a spoonful of fresh oil, this way we will get rid of carcinogens.

Serve the pancakes hot with sour cream, lean mayonnaise, and tomato sauce. Bon appetit!

All legumes, including peas, contain a lot of useful microelements, amino acids and vitamins, which are almost completely preserved in the product when it is cooked. Therefore, it is recommended that when you have a balanced diet (or try to get closer to it), you periodically consume dishes from legumes. On this occasion: I offer pea pancakes - a simple and tasty dish.

To prepare this simple dish we need

We soak the peas and then boil them until tender. During cooking, add salt and flavor with dry herbs. It can be any herbs from Provencal to dry parsley, etc. You can also expand the range of taste of pea porridge by adding your favorite seasonings for vegetables, chicken, fish and others - all types of seasonings that you like and to your taste will suit.

You can take a fairly large onion, in such dishes “there is never too much onion”, chop it finely and fry it well until golden brown. I recommend grating the carrots on a fine grater and adding them to the almost finished onions to let them simmer. Prepare the dill by finely chopping it.

When the peas are boiled, mash them thoroughly with a mashed potato masher or beat them with a blender. Then add two tablespoons of flour to the pea puree (I took corn flour, but this is not a prerequisite), fried onions and carrots, an egg, finely chopped dill, dry herbs and other seasonings and spices.

Mix all this well.

Now let's move on to the actual frying of the pancakes. The consistency may vary depending on the amount of liquid remaining in the peas after cooking. You may end up with a mass that is convenient to simply take with a spoon, thus forming pancakes and placing in a frying pan in preheated oil.

Or you may end up with a thicker consistency. You can dilute it with water, or you can fry pancakes, calling them “cutlets”! We form our pancake-patty with our hands, dip it in flour or crackers and fry. If the mass is too liquid, the situation can be corrected by adding another spoonful of flour to the pea porridge.

These pancakes are very good served hot with sour cream and herbs. They can be used as a main dish by adding fresh or. Or you can combine it with a side dish in the form of porridge or vegetable stew. Cooled pea pancakes are also very tasty and can serve as a quick snack for an afternoon snack.

Bon appetit!

I used to make pea puree often. Tasty, satisfying, I can’t say anything bad about it. We're just already full. I decided to go ahead and change this dish. The pancakes turned out pretty good.

Ingredients:

Dry peas - 1 cup,

Salt, pepper - to taste,

(Bow – 1 pc.)

Egg – 1 pc.,

Vegetable oil.

Wash the peas thoroughly, add water and boil. If you soak the peas in water in advance, things will go faster. You can also add a little soda to the boiling water to speed up cooking.

I cook it in two ways: in a deep frying pan or in a saucepan. I place the peas in a frying pan, add water and forget about it for a while. Then I add water several times and stir until the peas are boiled. The puree in the frying pan turns out thick. The pan always requires more water, otherwise it will burn. You can drain off the excess water later, but the puree will still be watery.

Boiling peas form foam, which needs to be skimmed off. Cook until fully cooked (peas are partly whole, partly boiled) or until pureed (fully boiled). Add pepper and salt to the finished puree, and fried onions if desired.

Most of all I liked the pancakes made from thick and uncooked peas. They require a minimal amount of flour. Add egg and flour to the finished puree until it reaches the consistency of a thick dough. Fry in oil like regular pancakes. Place on napkins and then onto a plate.

Liquid puree is prepared in the same way, but it requires more flour.

Well, I wanted to write about beet caviar, but I just put pancakes next to it for composition. But the pancakes turned out to be tastier, so I’m writing about them.

List of similar recipes.

What do you cook with peas? Let's guess: soup, a couple of canned pea salads, perhaps pea puree and also pies with pea filling according to grandma's recipe. It's a short list, isn't it? And it’s completely in vain, because the possibilities of peas are not limited to this.

We will not talk now about the fact that peas are healthy, that they contain a lot of protein, etc., but simply remind you that you can buy them not only in the form of cereals, but also in the form of flour, and flour can be added to a variety of flour dishes.

Pea flour makes delicious pancakes, but it needs to be diluted with wheat flour.

Ingredients

• pea flour – 120 g
• wheat flour – 60 g
• kefir 3.2% fat – 250-300 ml
• salt – 5 g
• ground black pepper - to taste
• baking soda – 5 g
• vegetable oil - for frying

Preparation

1. Sift pea and wheat flour into a large bowl. Add salt, soda and ground pepper.

2. Mix thoroughly.

3. Pour in kefir.

4. Stir again. You should get a homogeneous mass without lumps.

5. Heat the frying pan and grease it with vegetable oil. Using a tablespoon, spoon out the dough in portions and bake until golden brown on both sides.

6. Then place the next portion in the pan, not forgetting to add oil. And so continue until the dough is finished.

Place the rosy hot pea pancakes on a dish and serve immediately. And don’t forget to put a gravy boat with sour cream on the table, it will be an excellent accompaniment to pancakes.

Note to the hostess

1. If you use buckwheat or rice flour instead of wheat, the pancakes will turn out too flat. The only alternative that can be considered is oatmeal - it will not add moisture to the dough because it is light.

2. This dish is not classified as a dessert, so neither sugar nor vanillin is ever added to the dough. However, the list of recommended additives is very extensive: finely grated celery or horseradish root, Chinese cinnamon, basil and cumin, fennel. Dried and fresh garlic is prohibited, even in sauces, as it is incompatible with peas. But onions, on the contrary, go well with it, including pickled ones.

3. Pea pancakes are a moderately high-calorie food. Meanwhile, it has a feature that attracts many people: it, like all dishes made from legumes, eliminates the desire to snack again for a long time, due to the fact that it is filling. A person who has difficulty with fasting should pay attention to the proposed recipe.

4. Sweet pancakes are made with raisins and apples, and pea pancakes are made with mushrooms, pieces of smoked meat, bacon, and boiled chicken.

5. How to set the table with pea pancakes in the center? Sauerkraut, other homemade pickles, tomato and sour cream sauces, eggplant, beetroot and squash caviar, grated carrots with nuts.