Friday, September 6, 2013

Poppy Seed Pea Sliders


This is a fun recipe I created a few years back but never got around to sharing till now.  It's a great little vegetarian burger that can turn even the strongest of little pea haters into pea lovers.  This recipe is perfect for packing in a lunchbox or taking to a kid's event.  Kids and grown-ups alike gobble them up because they are delicious. 

Poppy Seed Pea Sliders- 12 Months+
Ingredients:
3 cups Green Peas (fresh or frozen)

2 tbsp Nut or Seed Butter
2 tbsp Flour (I use this for Gluten-Free)
1/4 cup Olives, chopped finely 
1 tbsp fresh Rosemary, finely chopped
Salt & Pepper
1/2 cup Poppy Seeds
1 tbsp Garlic Powder (not garlic salt)
1 tsp Nutmeg
Olive Oil or Olive Oil spray (for cooking)
Bread or Mini Buns

Thaw the peas if frozen to room temperature.  Puree the peas, nut or seed butter, flour, olives, rosemary, salt and pepper until you have a smooth, green paste.  In a small wide bowl combine poppy seeds, garlic powder and nutmeg.  Warm a skillet on the stove to low-medium heat. The green paste can be a little sticky.  I have found the best method is to roll a small ball of it between your hands and drop in the seed mixture, and shake around.  Press into a patty shape and grill on the skillet for about 3-4 minutes per side, using olive oil to prevent sticking.  Usually it takes a few to get it just right, the "first pancake is always ugly" rule applies to this recipe as well.  Serve warm on mini buns or bread cut with a round cookie cutter.  I like to serve them with plain Greek Yogurt and Arugula but by themselves is just as tasty.  Sliders will keep in the fridge for up to 3 days or 3 months in the freezer.


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