A simple delicious split pea soup recipe for the instant pot with vegetarian options!
About this Recipe
✓ 1 1/2 cup shredded onion
✓ 5 medium eggs
✓ 3 tablespoon potato flour/starch (other starches such as tapioca, arrowroot or corn would work fine)
✓ 3 tablespoon coconut flour
✓ 2- 3 tablespoon coconut oil for frying
✓ 1 tablespoon lemon juice
✓ 1/2 tablespoon granulated garlic (or garlic powder)
✓ 1/2 tablespoon mild chili powder
✓ 1/2 tablespoon curry powder
✓ 1/2 tablespoon turmeric
✓ 1/2 teaspoon sea salt
✓ 1/4 teaspoon black pepper
✓ Grate or use a food processor to shred your carrot and onion
✓ Add to egg mixture and combine well
✓ Let sit for 10 minutes if possible to thicken, if not just stir well before grabbing batter each time
✓ Heat a 10" skillet on medium low with 1/2 tablespoon coconut oil
✓ Fill a 1/4 cup measuring cup halfway and use this to drop mixture into hot pan
✓ Flatten into a nice round patty, cover with a lid for 2-4 minutes, until edges are cooked and the underside is browned (lift a corner to check if you aren't sure)
✓ Flip and cook an additional 2-4 minutes, covered
✓ Remove from heat
✓ Add more oil as needed and repeat process
✓ Serve like a savory pancake topped with steamed or sauteed veggies and avocado, hummus, sour cream etc. Also works well as a bun to a burger or bread for your meat/veggie sandwich
Butter plus eggs equal the perfect base for a solid breakfast. Start your day off right with our simple yet satisfying version of this breakfast classic. Ready in minutes!
Keep everyone happy with this satisfying, cheese-topped keto-friendly main dish masterpiece. Meat pie may be a little old-school, but it’s time to rediscover its deliciousness.
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