Peas contain almost only the same protein as beef, but plant protein is much easier to digest. Peas are also rich in minerals and vitamins. Another great advantage of cutlets and other pea dishes is their low calorie content.
Pea porridge
The first stage in the preparation of delicious toasted cutlets will be pea porridge. A glass of dry peas, whole or crushed, rinse and fill with cold water so that it covers 2-3 cm. Leave the peas to swell for 10 hours, then put the pan on the fire and cook in the same water. When the water comes to a boil, reduce heat to low and simmer until the peas are completely boiled.
Simultaneously fry the thinly chopped onion over the fire until golden brown and add 3 coarsely grated carrots. Simmer the root vegetables over low heat under a closed lid until soft. Carrots must be added to pea dishes so that they do not cause gas formation in the intestines.
Transfer the finished frying to boiled peas and bring on low heat until fully cooked. Add salt, crushed garlic, black pepper, bay leaves, chopped herbs to taste. The finished porridge is very tasty, and you can stop there, or you can use it as a basis for making delicious pea cutlets.
Pea cutlets
Add 2 tablespoons of semolina for viscosity and 3-4 tablespoons of flour to the cooled porridge, mix well and leave for 15 minutes. Then use a spoon to form cutlets from the mass, roll them in flour. Fry in well-heated vegetable oil until golden brown.
