Grey peas is a very old crop that the vikings grew as one of the daily grocery staples. It is filled with proteins and minerals. The pea is smaller than the usual pea and is patterned like a birds egg, very beautiful.
Grey pea burgers
serve 4
3,5 dl grey peas or green lentils.
0,5 dl small dried tomatoes, soaked in warm water
fresh basil leaves ca 7
1 garlic clove
1 small onion
1,5 tsp vegetal buillon powder
1,5 b- yeast powder
salt and pepper
Baked vegetables
Swedes, parsnip, potatoes, carrots in the amount for 4
0,5 dl small dried tomatoes
Avocado mayonaise
2 ripe avocados
0,5 dl rapeseed oil
stenches of tabasco choose your own amount
1 pressed lime
salt and pepper
Soak the peas (or lentils) in plenty of water over the night. Boil the peas on low heat for 15 minutes.
Peel the roots and chop in big chunks and bake them in the owen for 40 minutes in 200 degr C, with some ground pepper and rapeseed oil. Peel and chop the garlic and onion finely fry in a pan with a little oil on low heat. Strain the boiled peas pour in the mixer with the other ingredients and mix.
Heat a frying pan with vegetable oil (rapeseed oil). Spoon up some pea mix and roll burgers and fry. Fry the burgers in quite a high temperature for a minute per side. If you fry too long the burger will be soft and falls very easily apart. Set the burgers aside on a serving plate and keep them warm.
Throw in the soaked dried tomatoes in the owen on top of the roots the remaining 6 minutes.
I didn't rinse the mixer from rests of pea mix, because I thought it just added some extra filling and spared me some time. Mix all the engredients for the mayonaise except the oil. Pour slowly the oil during mixing in the blender.
Hopefully the roots are baked and ready to be served with the burgers and the mayo.
The burgers and the mayo can also be served like a hamburger between breads with some fresh salad. Hm, thats what I'll do next time and post a photo of it.
I hope you'll try this recipe. My fellow who can be a bit picky with vegetables and loves meat, he loved this dish (the best dinner I have eaten for ages, he said).
I use cold pressed rapeseed oil because of it's perfect balance of fatty acids and it adds a mild nutty taste to the dishes.
Below is a photo of the flower of grey peas. It has a lovely two toned purple that changes colour after one day.
