Northumbrian Carlings Recipe
This is a classic English 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.
Courses Savoury Fritters and Patties