Directions
In a medium sauce pan on Medium high add vegetable oil, onions and 1 tsp of the salt and sauté onions for 3 minutes until just caramelizing. Turn down to medium low and add garlic, minced mushrooms and fresh thyme
Add water or stock, split peas, salt and pepper.
Simmer for 20 minutes then add grated carrot and cook until peas and carrots are tender. Puree 2/3 of the mixture then add back the remaining split peas and slivered scallions. Adjust seasoning
Cool mixture for one hour or ideally overnight.
Form into patties and roll in garbanzo bean flour then pan fry in vegetable oil Serving suggestions:
Breakfast as a base to a poached or fried egg on a bed of sautéed garlic greens topped with sautéed mushrooms and a poached or fried egg