Food & Health

Yellow Split Pea-Cornmeal Griddle Cakes

Serving Size: 1 cake (1/16 of recipe)
Makes: 16 griddle cakes

Source of: Fibre, Potassium and Iron
Good Source of: Calcium
Excellent Source of: Folate
Vegetarian

Ingredients

500 ml
cooked yellow split peas
2 cups
500 ml
cooked cornmeal
2 cups
4
eggs, beaten
4
150 ml
milk
2/3 cup
2 ml
sambal oelek*(optional)
1/2 tsp
150 ml
flour
2/3 cup
20 ml
baking powder
4 tsp
5 ml
salt
1 tsp
2
green onions, thinly sliced
2


Directions

MIX cooked yellow split peas and cornmeal together.

ADD beaten eggs and milk and mix until smooth.

FOLD in flour, baking powder and salt. Stir in green onions.

PREHEAT a non-stick skillet to medium heat. SPOON mixture into 2-3 inch (5-7.5 cm) patties and fry cakes 4-5 minutes per side until golden brown.



*Sambal oelek is a chili based sauce. Look for it in your grocer's ethnic food aisle.

Recipe courtesy of Alberta Pulse Growers.

Nutrition Facts

Based on a serving of 1 cake (1/16 of recipe)

Energy: 165 calories
Protein: 10 g
Fat: 3 g
Saturated Fat: 1 g
Cholesterol: N/A mg
Carbohydrates: 25 g
8%
Fibre: 3.4 g
14%
Sodium: 590 mg
25%
Potassium: 280 mg
Vitamin C: N/A mg
NaN%
Folate: 80 mcg
36%
Calcium: 185 mg
17%
Iron: 1.8 mg
10%
Calories from Fat:
16%





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