Northumbrian Carlings Recipe
This is a classic northern England recipe.
- If you have time overnight to soak the peas in water, do so, then drain, put in a saucepan with the stock and simmer slowly for about 1 1/2 hours or peas are tender.
- If you didn't have time to soak them overnight, allow a slightly longer simmering time, and be prepared to top up the stock with water as the dry beans soak the liquid in.
- Remove from heat, drain keep the liquid you have drained off!) and let cool.
- Mix together the breadcrumbs, onion, and herb. Zap 2 tablespoons of the butter to melt, stir it in. Season as desired with salt and pepper. Stir in the cooked peas.
- Season a handful or so of flour with salt and pepper (anything else that strikes your fancy is fine.)
- Form the pea mixture into patties; press each side in the seasoned flour.
- When all the patties are made, melt the remaining 2 tablespoons of butter in a frying pan. All the patties, cook them until golden brown on each side. Try to turn each one only once to minimize their falling apart.
- Serve piping hot as a side dish.
If you only have water instead of stock, don't hang yourself, use the water: the stock just adds a bit more flavour. Use whatever dried herb strikes your fancy: parsley, sage, thyme, rosemary, or a mixture.
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