Split Pea Spinach Patties

By
Cynthia Nelson
Cynthia Nelson
Cynthia Nelson
Food columnist and blogger Cynthia Nelson is the author of "Tastes Like Home: My Caribbean Cookbook." Living in Barbados, Cynthia shares her love of the diverse food of the islands.
Learn about The Spruce Eats' Editorial Process
Updated on 12/3/21
Tested by
Diana Rattray
Diana Rattray
Tested by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Split Pea Spinach Patties

The Spruce / Kristina Vanni

Prep: 25 mins
Cook: 10 mins
Overnight Soaking: 12 hrs
Total: 12 hrs 35 mins
Servings: 6 to 8 servings
Yield: 12 patties

There are many types of delicious fried snacks that are made and eaten in the Caribbean. They are mostly sold as street food and as part of the food offerings at festival times such as Hindu and Muslim holidays.

This spinach and split pea patty recipe is a riff on an Indian vada and the West Indian phulourie (split peas fritter). Packed with healthy protein, these hearty patties can work as a meal in themselves. Serve them as a snack or breakfast item.

"These were tasty little patties and the perfect snack for vegetarian family members. I used garam masala and found that the patties were very easy to prepare and cook." —Diana Rattray

Split Pea Spinach Patties Tester Image
A Note From Our Recipe Tester

Ingredients

  • 1 cup yellow split peas, soaked overnight

  • 1 teaspoon finely chopped garlic

  • 1 hot chile pepper, or to taste, minced

  • 1/2 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1 teaspoon cornstarch

  • 2 teaspoons garam masala

  • 1/4 cup water

  • 2 cups finely chopped spinach, packed

  • 2 teaspoons finely chopped fresh cilantro

  • 1/2 teaspoon salt, or to taste

  • Cooking oil, for shallow frying

Steps to Make It

  1. Gather the ingredients.

    Split Pea Spinach Patties ingredients

    The Spruce / Kristina Vanni

  2. Drain peas and rinse a few times until the water runs clear. Drain well and then add to a food processor along with garlic and pepper. Puree until the mixture is a fine grainy paste. Set aside.

    peas in a food processor with garlic and pepper

    The Spruce / Kristina Vanni

  3. Add flour, baking powder, cornstarch, cumin or garam masala to a large bowl. Mix thoroughly.

    Add flour, baking powder, cornstarch, cumin or garam masala to a bowl

    The Spruce / Kristina Vanni

  4. Transfer the pea mixture along with the water to the flour mixture and stir to incorporate.

    flour mixture and pea mixture in the bowl

    The Spruce / Kristina Vanni

  5. Add and mix in spinach, cilantro, and salt to taste to the flour-pea mixture. Mix thoroughly. Cover and set aside to rest for 1 hour.

    spiced split pea mixture in a plastic covered bowl

    The Spruce / Kristina Vanni

  6. Rub a little oil on your hands and take a little of the mixture at a time, about the size of a golf ball or larger, and shape into 1/3- to 1/2-inch thick disks. Repeat until all the patties are shaped. The mixture will be moist, don't worry about that.

    split pea patties on a baking sheet

    The Spruce / Kristina Vanni

  7. Heat oil on medium heat and fry in batches until browned on both sides. Total cooking time take about 4 to 5 minutes per batch depending on how thick you make them.

    split pea patties cooking in a pan

    The Spruce / Kristina Vanni

  8. Drain on paper towels and serve warm.

    Split Pea Spinach Patties on a paper towel lined pate

    The Spruce / Kristina Vanni

Tips

  • To avoid sticking, use enough cooking oil to make a thin layer that covers the bottom of the pan.
  • Make sure the oil is hot and shimmering before you add the split pea and spinach patties.

Quick-Soak Method for Split Peas

If you didn't plan in advance or don't want to wait 12 hours for the peas to soak, you can use this quick-soak method and then proceed with the recipe as if you had soaked the peas overnight.


  • To soften split peas quickly, bring a pot of water to a boil. Rinse the peas thoroughly and add them to the boiling water. Reduce the heat to low and simmer for 5 to 10 minutes. Remove the peas from the heat, cover the pan, and let them stand for 1 hour.

Recipe Variations

  • Add extra flavor with 1/4 to 1/2 cup of finely minced onion.
  • Swap out the fresh minced hot pepper with a dash of cayenne pepper or crushed red pepper flakes, to taste.


How to Store and Freeze

  • Refrigerate split pea and spinach patties in an airtight container for up to four days.
  • You can freeze split pea and spinach patties for longer storage. Arrange the patties on a baking sheet or platter and put them in the freezer. When the patties are frozen solid, transfer them to zip-close freezer bags and freeze them for up to six months. Transfer the frozen patties to the fridge to thaw.
  • To reheat leftover split pea patties, heat a small amount of oil in a heavy skillet over medium heat. Fry the patties for about 1 to 2 minutes on each side, or until hot. Alternatively, wrap the split pea patties in foil and heat them in a preheated 350 F oven for about 5 to 10 minutes, or until hot.
Nutrition Facts (per serving)
214 Calories
10g Fat
25g Carbs
8g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 214
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 230mg 10%
Total Carbohydrate 25g 9%
Dietary Fiber 8g 28%
Total Sugars 2g
Protein 8g
Vitamin C 13mg 66%
Calcium 113mg 9%
Iron 4mg 19%
Potassium 453mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)