Split Pea-Barley Patties with Roasted Apples & Pancetta
Ingredients
2 c. cooked split peas
3 c. cooked pearl barley
2 T. shallots, minced
1 c. onions, ¼” diced
1 c. apples, ¼” diced
½ c. bacon or pancetta fine diced and sautéed until fully rendered
1 T. garlic, minced
1 T. thyme, minced
2 T. parsley, minced
1 large egg
1/4 c. all-purpose flour
¼ c. bread crumbs or panko for the base
2 c. panko bread crumbs or corn meal for rolling the patties
1 T. lemon juice
2 tsp. lemon zest
Directions
Cook the Barley
Yield 3 cups
Prep Time: 3 minutes
Cook Time: 45 minutes – 1 hour
1 c. pearl barley
3 ½ c. stock or water
1 tsp. salt, kosher or sea
Add all in a sauce pan, bring to a boil. Turn down to medium low and cook for 45 minutes until very tender and all the water has been absorbed.
- If there is any leftover liquid after cooking strain barley before adding to the base mixture below.
- ½ c Canola or vegetable oil (1 Tbls for cooking the base and the rest used to cook the patties)
Cook the Green Split Peas
1 c. Split Peas
2 ½ c. stock or water
1 tsp. salt, kosher
1 tsp. garlic, minced
1 bay leaf
Add all in a sauce pan, bring to a boil. Turn down to medium low, cover and cook for 1 hour, until tender but not mushy. If there is any leftover liquid after cooking strain split peas before adding to the base mixture below.
TIP: Reduce cooking time by soaking split peas for an hour first. They will cook in under 45 minutes when soaked.
Split Pea Barley Burgers (Base recipe)
Yield 32 oz. 6 each 5 oz. patties or up to 32 fritters
Prep Time: 20 minutes
Cook time: 5 minutes total cook time for the patties, 20 minutes to cook off the entire batch
2 c. cooked split peas
3 c. cooked pearl barley
2 T. shallots, minced
1 c. onions, ¼” diced
1 c. apples, ¼” diced
½ c. bacon or pancetta fine diced and sautéed until fully rendered
1 T. garlic, minced
1 T. thyme, minced
2 T. parsley, minced
1 large eff
1/4 c. all-purpose flour
¼ c. bread crumbs or panko for the base
2 c. panko bread crumbs or corn meal for rolling the patties
1 T. lemon juice
2 tsp. lemon zest
½ c. canola or vegetable oil (1T. for cooking the base and the rest used to cook the patties)
Procedure:
While the split peas and pearl barley are cooking, prep the base ingredients above. In a large sauté pan over medium heat add 1 tablespoon of the cooking oil and render the diced bacon until the fat is translucent and the meat is cooked but not crispy, about 5 minutes. Add the diced onions and shallots with 1 teaspoon salt and sauté for 3 minutes or until onions are translucent. Add the diced apples and thyme and sauté 3 minutes more. Then add garlic and finish cooking until apples are just caramelized. In a large mixing bowl add the sautéed apple-onion-bacon mixture along with the cooked split peas, barley, lemon juice and zest, parsley and season with salt and fresh ground pepper to taste. Mix all ingredients together until well combined.
Once the base is seasoned, add 1 egg, ¼ cup bread crumbs or panko and ¼ cup AP flour, incorporate well into the base. Cook a small patty to ensure the base is seasoned well. Roll in bread crumbs or cornmeal and pan fry until golden brown on each side, about 5 minutes.
Forming patties:
Regardless of the final application, portioning and dredging in either cornmeal or panko bread crumbs is key to ensure a consistent final cake. Panko is ideal for deep frying and also works well for pan frying. Cornmeal is ideal for pan frying giving the patties a supper crispy golden exterior. Portion scoops work well for this task if you have one available however you can use your hands just be mindful to make the balls consistent in size. Make them into balls, then roll in crumbs, a pie tin works well for this task. Flatten the balls to about ½” thick and continue until all patties are formed. You could freeze them at this point, see tip below or go ahead and cook them off. Deep fry at 350 degrees until golden brown all around. Float them in the fryer and put the basket on top of the patties to submerge the patties, or simply flip them half way through cooking. In a large skillet on medium heat, add canola or grapeseed oil or even bacon fat. Cook on each side for 3-5 minutes, until both sides are golden brown. Drain patties on paper towel or grocery bag. If you are serving these as an appetizer, they will hold well in a 250 degree oven on a cooling rack placed on a sheet pan until ready to serve.
TIPS: Make the base one day ahead then form patties the next day.
They hold together better when cold when forming into patties.
Just be sure to cook off another taster to ensure they are well seasoned.
They can be frozen with portion paper between, or individually on a sheet pan then stored for a few months for easy and delicious meals in a hurry
For a gluten free version, replace all-purpose flour and panko in the base with ½ cup chick pea flour and an extra egg.
For a vegetarian version, simply omit the bacon and double the garlic in the base.
If you love garlic, double the garlic even if you are using bacon.
Serving suggestions:
These can be enjoyed for breakfast, lunch or dinner!
They are great as a replacement for a traditional burger with conventional fixings of lettuce, tomato and sweet onion.
Turn the same old breakfast up 10 notches and add a poached egg to a crispy barley split pea burger and you just put energy into your day~!
Serve them for appetizers as sliders to satisfy a crowd, or as a croquette or fritter with your favorite dipping sauce.
Sriracha or a curry aioli would be a great sauce choice as would a guacamole topping.