High-protein Pea Cakes with Feta Dipping Sauce are perfect for a vegetarian diet. It contains green peas, herbs, parmesan cheese, bread crumbs, eggs, garlic, cottage cheese, feta cheese, Greek yogurt, lemon juice, olive oil, and salt. These are very basic ingredients so we find them in mart. These cakes contain different varieties of cheese, so they are not perfect for people who are dairy intolerant. They store nicely, so they’re perfect for making in advance. It contains 14 g of protein in one serving. High-protein Pea Cakes with Feta Dipping Sauce don’t take much time as they get prepared in only thirty minutes. Serve them with the roasted vegetables or cucumber salad for perfect combination.
STATS:
- Caloric count: 220 kcal
- Time for prep: Fifteen minutes
- Serving size: 3–4 pea cakes
- Cook time: 15 minutes
- Total time: 30 minutes
- Servings: 4
- Cuisine: Mediterranean
- Course: Snack
- Diet: High-Protein
EQUIPMENT:
- Mixing bowl
- Food processor
- Frying pan
- Spatula
INGREDIENTS:
PEA CAKES:
- 2 cups green peas
- ½ cup cottage cheese
- ½ cup breadcrumbs
- 1 egg
- ¼ cup fresh herbs
- 2 tbsp. grated Parmesan
- 1 garlic clove
- Salt & pepper
- 1–2 tbsp. olive oil
FETA DIPPING SAUCE:
- ½ cup feta cheese
- ¼ cup Greek yogurt
- 1 tbsp. lemon juice
- 1 tbsp. olive oil
- 1–2 tbsp. water
- Black pepper
INGREDIENT NOTES:
PEAS:
- Use the fresh or frozen peas to make these cakes. We have to properly defrost the frozen peas and strain the extra water so they don’t get soggy.
COTTAGE CHEESE:
- It is used to make the cakes creamy. It should be thick and strained well for perfect results. It will include lots of proteins in these cakes. Use the Greek yogurt instead for this purpose.
BREADCRUMBS:
- Use the breadcrumbs to bind these cakes. You can also use the oat or almond flour for the gluten-free alternative.
FETA CHEESE:
- It will provide the tangy and savory flavor in the sauce. Use the block of feta cheese and make the crumbs by hand for better taste.
LEMON JUICE:
- It will add a bright taste and also balance the indulgence. It should be fresh to provide better results.
OLIVE OIL:
- It is used for cooking these pea cakes and making them crunchier. Use the avocado oil instead if required.
SALT & BLACK PEPPER:
- Add the salt & black pepper in these sandwiches to include the slight spice. It will balance the taste of these cakes. Use the quantity based on the preference.
INSTRUCTIONS:
MAKE THE PATTIES:
- First, use the processor to mash the peas till lightly chunky.
- Include the breadcrumbs, herbs, cottage cheese, black pepper, garlic, eggs, and parmesan cheese, and stir.
- Then we separate the equal-sized portions and prepare the patties from them.
- Now, warm the oil and put the patties in it.
- Cook for three to four minutes on all sides till golden.
MAKE SAUCE:
- Include the yogurt, lemon juice, water, olive oil & feta cheese in the blender & blend till smooth.
- Serve the pea cakes with feta dipping sauce.
TIPS:
- Cool the pea mixture for ten minutes so they get firm if required.
- Fry the cakes in the non-stick pan so they don’t get stuck
- Sprinkle some chili flakes or cayenne pepper to make them spicier.
- Don’t add lots of cakes in the pan, or else they will not get crispy properly.
STORAGE INFORMATION:
FRIDGE:
- Include the cakes to the tight dish & stock for 3 days.
FREEZER:
- Add the cooked or uncooked cakes to the tight vessel and store for two months.
FAQs:
How can I make the vegan cakes?
- Use the flex eggs, vegan yogurt, and cheese to make the vegan cakes.
Will I bake these cakes?
- Yes, bake these cakes at 400° F for twenty to twenty-five minutes and flip them in between.
How to prevent the cakes from falling apart?
- Use the extra breadcrumbs or chill the mixture for some time to shape them so they don’t fall.
NUTRITIONAL INFORMATION:
Calories: 220 kcal
Protein: 14 g
Total carbs: 20 g
Net carbs: 15 g
Fiber: 5 g
Fat: 10 g
Sodium: 380 mg
Calcium: 180 mg
Iron: 2.5 mg
Vitamin A: 350 mg
Potassium: 320 mg
Serving size: 3–4 cakes
Serving: 1 portion
