What can be prepared from the remnants of pea puree?

Recipes of dishes from pea puree residues.

Content

Peas are a product that contains a large amount of protein. Many vegetarians use such food as an alternative to meat. 100 g of peas contains 20 g of protein, and in the chicken fillet 23 g. This product can be a good replacement for meat products. Often children are prepared pea puree, which is ideal for the development of the bone mass and muscles of the child. If the kids do not eat this hearty dish, you can prepare very unusual delicacies from it.

The remnants of pea mashed potatoes: what to cook?

If there is a desire, the remnants of pea puree can be frozen. In the process of preparing a standard soup, at the very end, when the broth and potatoes prepares, you can add pea puree. You will get a pea soup that can be prepared by saving time significantly. Some housewives who work all week prefer to freeze peas in small portions in order to cook delicious soup in a few minutes.

Tofields from pea puree

Falafel is a unique dish that was first cooked in Arab countries. But the Israelis are considered by peas from peas by their national dish. Initially, Falafel was prepared from chickpeas, but later they began to replace it with legumes, such as lentils and peas. Such food goes well with sour cream, can be served with fried onions.

Ingredients:

500 g of finished pea puree
Two large eggs
100 gflour
Large onion
100 g of vegetable oil
Salt, spices to taste

Recipe for cooking cutlets from pea mashed potatoes:

It is necessary to turn pea puree into a fairly thick mass. If you added too much water during cooking, it is worth evaporating it, holding products on fire, constantly stirring.
Onions fried in vegetable oil are added to the porridge. The balls are formed from porridge and dipped in the egg. After that, they are collapsed in flour and again in the egg. The final layer should be flour.

ATthe District of the pea cutlets forms a dense shell of dough, which will interfere with the flow of pea filling out. In a pan, it is necessary to heat a large amount of vegetable oil and lay out cutlets. They are fried on each side for 3 minutes, until a brood is formed. Serve such cutlets with sour cream and vegetables.

Pancakes from pea puree

This is an alternative to standard cakes or pampushki to the first dishes. If you add a little ketchup or sour cream, such pancakes can be served as an independent dish.

Ingredients:

400 g ready pea puree
Two eggs
Two large bulbs
A bunch of parsley
Vegetable oil
A little flour
Italian herbs

Recipe for cooking pancakes from pea puree:

Eggs are added to the pea puree, shake. Onions are fried in vegetable oil, having previously chopped it finely. The fewer pieces of onion, the better.
Add fry to the egg-mountain mass. After that, they cut a bunch of parsley and again pour into the mass. Add a little flour. As a result, a viscous mass should be obtained, as for ordinary pancakes.
Vegetable oil is heated to a boil and neatly, a tablespoon, spread rounded pancakes. Fry on both sides until rosy crust.

What can be prepared from the remnants of pea puree?

Our grandmothers successfully used this product as a filling for pies. First of all, this is due to the high protein content and the ability to replace meat products that used to cost a lot of money by legumes. What can be prepared from the remnants of pea puree?

Pea pies

This recipe was at the peak of popularity during the crisis of the 90s. Peas are a product that few people bought, and Briquettes for soup could be found in almost any store, even in conditions of shortage. Therefore, pies with peas fell in love not only by children, but also to adults. The nutritional value is a dish that is very reminiscent of meat pies. After all, peas contains a huge amount of protein.

Ingredients for preparing the dough:

220 ml of kefir
15 g of dry yeast
30 ml of vegetable oil
Salt
Flour

Flood products:

300 g of pea puree
One large carrot
Bulb
A bunch of dill
Salt
Favorite spices

Recipe for cooking pies with pea puree:

It is necessary to prepare the dough in advance. For this, kefir is heated to a temperature of 30 °, and a little dry yeast is poured into it. The mass is left for 20-30 minutes, covering it with a towel, or covering with cling film.
After that, pour vegetable oil, add salt, knead the dough. In no case should you pour a lot of flour, since you need to get a soft dough that does not stick to your hands, but it rolls very well. After that, a lump of dough is laid out in a large bowl, covered with cling film so that air does not penetrate inside. Leave in the refrigerator for 2 hours.
While the dough is in the refrigerator, you can start filling. For this, carrots and onions are cleaned. The root crop is rubbed on a coarse grater, and the onion is crushed with a knife. Fry vegetables in vegetable oil, add greens, favorite spices. Mix vegetables with pea mashed potatoes. A mass of medium viscosity should turn out, which is similar to potato puree. After the dough stands in the refrigerator, it is removed, rolled into the layer thick5-8 mm.
The sheet should not be too thick. With the help of a glass, circles are cut out, which fill the filling and glue. Form pies, fry in hot vegetable oil. Peas can be easily mixed with raw, pig-gum or chicken. It turns out very juicy cutlets with meat, saturated taste.

What can be made from pea mashed potatoes?

Children do not love pea puree too much, despite its benefit. However, there is still an opportunity to make them eat the food based on peas. First of all, it is delicious pastries, an unusual casserole with meat products.

Casserole from pea mashed potatoes with salami and herbs

This is a great option to feed children with delicious and healthy foods without telling them about the composition of the dish. The text is based on pea puree, which gives the product special piquancy.

Ingredients:

500 g of pea puree
Two large eggs
½ spoon of soda
A glass of flour
Dill or parsley
Vegetable oil
100 g with salami or any sausage
100 g of solid cheese

Recipe for cooking casserole from pea puree with salami and herbs:

This dish can also be used as a snack pie, since in the context it looks very beautiful. For preparation, it is necessary to drive eggs into pea puree, add a little dill or parsley, having received a fairly thick dough.
It should be a little thicker than for pancakes. Sausage and cheese are cut into cubes, with sides 1 by 1 cm. Cubes are quite large, a little larger than for salads. Pour cheese with sausage into a pea mass with flour and averaged until homogeneous porridge.

Parchment is laid on the bottom of the form, lubricating it with oil. Instead, you can safely use foil, or even cut off a piece of sleeve. The sleeve is much easier to separate from the finished pie. It is best to use a rectangular shape intended for baking bread for baking. The mass is filled with a mass and baked at a temperature of 200 °, for 30-40 minutes. They give completely cool and cut into thin pieces.

Pea zrazes with meat filling

This is a very useful and high -calorie dish that is saturated with proteins.

Ingredients:

500 g of pea puree
One egg
A glass of breadcrumbs
Salt
Vegetable oil
300 g of minced meat
Spices
Garlic

Recipe for preparing pea tow with meat filling:

First you need to prepare the dough. A salt egg is added to the pea puree and poured into breading crackers. As a result, a rather thick dough is obtained, which practically does not stick to the hands. On the vegetable oil, onions are fried and minced meat is added to it.
Several teeth of crushed garlic are introduced and mixed again. It is necessary to fry the minced meat until cooked, but not too much to dry it. It is necessary that the filling remains quite juicy.
With wet hands, small balls are torn off the lump of pea dough, they turn them into small cakes. A tablespoon of meat filling is laid out in the center of each cake. Fasten the edges, fry in hot vegetable oil. Such zrazy is served as an independent dish, after watering with sour cream.