pea burger leftovers = brekkie heaven

It is quite possible that this brekkie idea is/was only appealing to me, but hopefully you'll still give the main ingredient (pea burgers!) a try.

B tells me that my general rule of breakfast is this: If it will taste good with a fried egg on top, it's breakfast.

He is not incorrect.

The other week I woke up more hungry than usual, and was quite pleased with what I managed to create from random kitchen bits + pieces; A leftover pea burger on top of a hummus smeared rice cake, with a fried egg to affirm its breakfast status.

Here's the scoop on the burgers:

• 1 cup shelled green peas (from 1 pound in pods), or 1 cup frozen peas, thawed (i.e. just nuke those babies)
• Salt + pepper
• 1/2 cup canned chickpeas, rinsed and drained
• 1/2 small onion, finely chopped (we like red onion for the bite)
• 2 tablespoons fresh flat-leaf parsley, chopped (or dried, because you're more likely to already have them at home)
• 1 large egg, whisked
• 1/2 cup breadcrumbs 
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons of greek yogurt (or mayo, or veganaise, depending on your diet)

Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)

In a food processor, pulse peas and chickpeas until coarsely chopped. Stir in onion, parsley, egg, bread crumbs, yogurt. Season with salt + pepper. Form into 4 patties, each about 3/4 inch thick.

Heat oil in a large nonstick skillet over medium. Cook burgers until golden and crisp, about 4 minutes a side.

Top with anything you like! Avocado, cucumber slices, greens, etc. 

Mangia Tutti,

​Trish