Pea pancakes with vegetable salad

Vegetable meatballs, or pancakes are universal usable food.

Recipe for pea pancakes we have compiled in cooperation with Bidfood Slovakia, sro

You can make pancakes add to salad and increase it nutritional value the whole meal, but also saturation after consumption. But you can also replace any animal meat with them vegetable stewTry adding them to pumpkin or potato stew, or even horseradish or dill sauce.

Ingredients for 10 servings

Pea pancakes

• 1200 g yellow split peas
• 300 g Spelt flakes
• 80g Broccoli
• 50 g Onion
• 10g Garlic
• 1 g Rosemary
• 3 g Black sesame
• 0.05 l Vegetable oil
• Salt
• Ground colored spices

Vegetable salad

• 500 g Mixed leaf lettuce
• 100 g Radish
• 100 g Spring onions
• 100 g cherry tomatoes
• 30 g celery stalk
• 10 g Red pepper
• 0.2 l Flavored olive oil to taste

Technological process

1. Boil the yellow peas soaked the day before until soft and drain thoroughly.
2. Put the "dried" peas in a suitable container, add oatmeal, season with finely chopped onion and garlic, salt, and pepper. Add finely chopped broccoli and rosemary. Knead the mixture together with your hands and form patties, rolls, and balls with wet hands.
3. Place the pea pancakes on a baking sheet lined with baking paper, brush with oil and bake in a preheated oven at 200°C for approximately 20 minutes. Turn the pancakes halfway through baking to ensure they are evenly cooked.
4. Wash and dry the salad vegetables thoroughly.
5. Put the salad in a suitable container and add the vegetables cut into various shapes. Season with flavored olive oil and mix thoroughly so that the oil flavors all the vegetables.
6. Serve on a pasta plate and decorate with raspberries or other berries.