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?Green split pea spinach burgers with hot sauce…because I love hot sauce??These are a tiny bit more work that my other burgers but so worth it. The family loved them. (Tofu Korma recipe will be coming back soon. I wasn’t happy with how the photo turned out?.)
?Recipe: Simmer 1 cup green split peas in 3-3/4 cups water until water is absorbed and split peas are soft, about 45 minutes. Peel and chop 1 medium Yukon potato into about 1-1/2 inch pieces. Place in saucepan with cold water, bring to a boil, then reduce heat and simmer until soft, about 10-12 minutes. Sauté 1 minced onion in a little olive oil or veggie broth until translucent, about 7 minutes. Add 3 minced garlic cloves and sauté another minute. Add 1 tsp each cumin, turmeric and coriander and sauté another 30 seconds until fragrant. Transfer onion-spice mixture to a large bowl along with cooked potatoes. Use a fork to mash most of the green split peas before transferring them to same bowl. Mix in 1 tbsp nutritional yeast, 2 large shredded carrots, 1-1/2 tsp apple cider vinegar and 2 handfuls chopped spinach. Use hands to mash and incorporate all ingredients and form (10-12) patties. Bake at 375F on lined sheet until golden brown, about 25 minutes. Flip half way. (Or you can shallow fry.) Allow to cool a little and set before eating. .
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