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Split Pea Patties

Split Pea Patties. Nodoka Ihara, Nicole Brown, Blake Iwasaki. Purpose. To develop a patty with split peas that does not contain wheat, milk, and egg products without sacrificing taste, texture, and appearance. Split Peas.

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Split Pea Patties

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  1. Split Pea Patties Nodoka Ihara, Nicole Brown, Blake Iwasaki

  2. Purpose • To develop a patty with split peas that does not contain wheat, milk, and egg products without sacrificing taste, texture, and appearance.

  3. Split Peas Split peas are the dried seed of the pisumsativum, which is your common pea. They usually come in a green or yellow variety. Peas are part of the legume family Split peas do not need to be soaked like other peas before cooking them. Split peas are most often used in soup.

  4. Split Peas • Split Peas are a good source of the following • By consuming an entire patty, you will be getting: %DV • Molybdenum 106% • Dietary Fiber 35% • Tryptophan 30% • Manganese 21% • Protein 18% • Folate 17% • B1 (Thiamin) 13% • Potassium 11% • Phosphorous 10%

  5. Binders • Because we could not use certain ingredients in our recipe, such as egg, we needed to include other ingredients in order to keep the patty from falling apart and to maintain texture such as: • Soy Flour • Corn Starch • Corn Flour

  6. Recipe Makes 24 – Half Patties • 36% Water • 24% Dry Split Peas • 27% Chopped Onions • 5% Soy Flour • 4% Corn Starch • 2% Vegetable oil • 1% Vegetable Bouillon Cubes • 1% Garlic Powder • 1% Ms. Dash • Corn Flour For Dredging

  7. Half Patty Actual Patty

  8. Questions?

  9. Thank You!

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