Summary

Ingredients

• 200 g peas, reen, peeled
• 1 liter water
• 100 g smoked tofu
• 0.5 ½ bunch thyme
• 1 egg (s)
• 2 tablespoon breadcrumbs, possibly up to 50% more
• 30 g almond (s), round
• 50 g cheese (Gouda), rated
• salt and pepper
• Desiccated coconut, for breading
• Fat, for frying
• 250 g carrot (s)
• 1 tablespoon vegetable stock, instant
• 1 tablespoon double cream
• 0.5 ½ box cress

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Instructions

1. Bring the peas to the boil in water, cook for 30-40 minutes. Dice the tofu. Wash the thyme and remove the leaves from the stalks. Drain and puree the peas, mix with the egg, breadcrumbs, cheese, almonds (if you like, with 100 g ham) and thyme, season with salt and pepper. Form patties from them, roll them in desiccated coconut and fry them in the hot fat until golden brown on both sides.
2. Peel the carrots, cut into small pieces, cook in a little water with broth for 15 minutes, puree, stir in the double cream, season with salt and pepper. Wash the cress, cut off with scissors, add to the carrot sauce and serve with the patties.