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Ingredients
- 1 5-oz. pkg. dehydrated split pea soup
- 1 1/2 cups boiling water
- 3 1/2 oz. sesame crackers
- 1 large egg
- 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
Method
- Place split pea mix in a food processor, and pour boiling water over it.
- Let stand for 3 minutes.
- Add crackers, crumbling them coarsely into split pea mixture.
- Add egg, and process, pausing to scrape down sides of processor to make a smooth, well-combined and thick mixture.
- Add spinach, pulsing to combine.
- Spray hands with nonstick cooking spray, and form mixture into 12 to 15 patties, 2 to 3 inches in diameter and about 1/2-inch thick.
- Heat a nonstick skillet over medium heat.
- When pan is hot, add 4 cakes and cook for 2 minutes, or until slightly browned.
- Flip over, and cook for 1 to 2 minutes more.
- Repeat with remaining cakes, and serve.
