|by Victor Gielisse|
One of America's top chefs brings his innovative blend of American regional and international cooking to today's table.
Results 1 - 10 of 58 for peas patties
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Mix peas, peppers, onions and black peppers together. Add flour until it holds together good. Fry in patties until brown.
Drain peas and mash into ... Heat 1 1/2 cups water; add 2 bouillon cubes. Add 1 tablespoon soy sauce. Thicken with cornstarch or flour. Serve over patties.
Watch for a ... outstanding combination. Cook peas as directed on ... form into 4 patties. Coat patties ... Stir in peas. Serve over patties. 4 servings.
Drain and flake ... Form into 6 patties. Fry patties ... with sauce. Cook peas according to package ... until thickened. Add peas to sauce; heat thoroughly.
Mash peas. Combine with ... pepper and salt. Drop by tablespoonfuls into canola oil. Fry until golden brown. Drain on paper towels, then serve while hot.
Combine all ingredients. Form into patties. Dip in additional bread crumbs and brown in oil on both sides. Makes about 10.
Partially fry bacon. ... then the drained peas and cream. Cook ... thick. Melt butter, add mushrooms and simmer 5 minutes. Add to peas. Heat thoroughly.
In a saucepan, combine ingredients (except shells or popovers), cook until thick, season to taste with salt, pepper, garlic and onion powder, if ...
Mix all ingredients except the corn flour in a bowl. Make small patties and wrap with the corn flour. Now fry them in oil. Serve hot.
Place 12-inch squares of foil on the counter. Add 1 pattie and vegetables to each square of foil. Spoon bouillon on top. Wrap sides and top together. ...
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