Yellow Split Pea Patties
These cheesy yellow split pea patties with tofu are vegan patties that taste and behave like cheese fritters: soft and “cheesy” on the inside, crisp on the outside. The secret is a tapioca flour and nutritional yeast combo that acts as a vegan egg replacement while delivering that savory, cheesy flavor. They fry up in minutes and hold their shape beautifully.
WOW, these are some of the best patties I have ever made! They are by far one of my best vegan patties recipes so far. While testing them, I discovered a great vegan egg replacement for patties, and I have been using it ever since: tapioca flour plus nutritional yeast. That little duo is what turns mashed yellow split peas and tofu into something that tastes cheesy and melts in your mouth.
If you do not believe me that these patties are cheesy on the inside and crunchy on the outside, take a look at the video above before you write them off. I would recommend the lightly frying method here, which is exactly what gives you that thin, crackly crust without drowning the patties in oil. You can thank me later for this recipe.
This Recipe Works If You Need
- A budget-friendly, protein-packed meal built from pantry staples like dried yellow split peas and tofu.
- An egg-free, dairy-free patty that still has a savory, cheesy flavor and a soft center.
- A make-ahead component you can batch-cook and reheat for quick lunches through the week.
- A crowd-pleasing way to use legumes that even non-vegans at the table will reach for.
- A meatless main or side that holds its shape, so it works in a wrap, on a salad, or next to a stew.
Why You’ll Love This Recipe
- Cheesy without cheese. Nutritional yeast does the heavy lifting here, giving these patties a deep, savory, almost-cheesy flavor that no other vegan patty in my rotation matches.
- They actually hold together. Tapioca flour binds the mash the way an egg would, so the patties stay intact in the pan instead of crumbling apart.
- Crunchy outside, soft inside. Lightly frying gives you a thin crackly crust while the center stays tender and “cheesy.”
- Inexpensive and filling. Yellow split peas are one of the cheapest sources of plant protein you can buy, and a small bag makes a big batch.
- Simple, short ingredient list. Everything here is a humble pantry or fridge staple, no specialty shopping required beyond the nutritional yeast and tapioca.
Ingredient Notes
Yellow split peas are the backbone of these patties. Buy them whole and dry rather than pre-cooked, and check the package date if you can, because older legumes take much longer to soften. You want them boiled until completely soft and mashable; if they still have a bite, the patties will turn out grainy instead of paste-like.
Extra firm tofu is what you want here, mashed with a fork. Firmer tofu holds less water, so it folds into the pea mash without making it wet and loose. If your block feels watery, press it for a few minutes before mashing so the patties bind properly.
Nutritional yeast is the flavor secret. Those golden flakes carry a savory, cheesy, slightly nutty taste, and they are what make these patties read as “cheese” patties even though there is no dairy in sight. Look for the deactivated flakes sold for cooking, not active baking yeast, which is a completely different product.
Tapioca flour is the binder and my favorite vegan egg replacement for patties. When it heats, it turns slightly sticky and stretchy, which glues the mash together and adds to that soft, “cheesy” pull on the inside. Do not swap it one-for-one with cornstarch and expect the same chew, because tapioca behaves differently.
Onion, parsley, sweet paprika, and oregano build the savory base. The diced onion adds sweetness and bite, the fresh parsley keeps things bright, and the paprika and oregano round out the flavor so the patties never taste flat or beany.
Sesame seeds fold into the mix and toast as the patties fry, adding a gentle nutty crunch and a little extra texture against the soft center.
Tips
- Add the ½ tsp of baking soda to the boiling water, not the mash. It raises the pH of the water and helps the split peas break down faster, so you spend less time waiting at the stove. You will know the peas are ready when they collapse easily under a fork into a smooth paste.
- Drain the peas well before mashing. The most common mistake here is a wet mash, which makes patties that spread and fall apart in the pan. If the mix feels loose, stir in a little extra tapioca flour to tighten it.
- Use only a non-stick pan and spray it lightly with oil. These are meant to be lightly fried, not deep-fried, and a non-stick surface lets you get a crisp crust with barely any oil.
- Keep the patties small, about 1 tablespoon of mix each, and do not crowd the pan. Smaller patties cook through evenly in roughly 3 minutes per side and flip without breaking.
- You know each side is done when it lifts away from the pan cleanly and shows a golden, crackly crust. If it sticks or tears when you try to flip, give it another half minute.
Substitutions and Variations
- Split pea swap: green or red split peas, or even cooked yellow lentils, work in place of yellow split peas. The color and flavor shift slightly, but the cheesy effect from the nutritional yeast carries through.
- No tapioca on hand: tapioca flour is what gives the soft, stretchy center, but if you are out, a starchy binder like potato or corn starch will still hold the patties together; expect a slightly less “cheesy” pull.
- Spice it up: add a pinch of chili flakes or a clove of minced garlic to the mash for a bolder, warmer flavor.
- Seed swap: trade the sesame for poppy seeds or a sprinkle of more sesame pressed onto the outside of each patty for extra crunch and a prettier finish.
Storage and Make Ahead
These patties keep well in an airtight container in the fridge for up to 4 days, which makes them a smart make-ahead. You can also prepare the full mash a day in advance and keep it covered in the fridge, then fry the patties fresh when you want that crackly crust. To reheat, warm them in a dry non-stick pan for a minute or two per side to bring the crust back rather than microwaving, which softens it. They freeze well too: cook them, cool completely, then freeze in a single layer before transferring to a bag.
If you love these, you will probably enjoy more of my savory vegetable bites and comforting plant-based mains. Try my sweet zucchini fritters for another easy pan-fried favorite, my light, fresh lemony hummus as a dip to serve alongside, or my lentils and veggies gratin when you want a heartier legume-based dinner.
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“Cheesy” Yellow Split Pea Patties with Tofu and Sesame
Ingredients
- 200 g yellow split peas
- ½ tsp baking soda
- 100 g tofu extra firm, mashed with a fork
- 1 onion diced
- 4 Tbsps nutritional yeast
- 4 Tbsps tapioca flour
- 1 tsp sweet paprika
- 1 tsp oregano
- 2 Tbsps sesame
- 4 Tbsps parsley chopped
- oil for frying
- salt and pepper to taste
Instructions
- Boil the yellow split peas in a medium pot. Add 1/2 tsp baking soda to the boiling water — this helps the peas cook faster. Boil for about 30-40 minutes, or until soft.
- Drain the water and transfer the peas to a large bowl. Mash them with a fork until they reach a paste-like consistency.
- Add all the other ingredients, except the oil. Mix well.
- Lightly spray a medium frying pan with oil. Use a non-stick frying pan only.
- Form the patties using about 1 Tbsp of the mixture per patty.
- Lightly fry each patty on both sides, about 3 minutes per side.
- Place the patties on a plate lined with a paper towel to absorb excess oil.
Notes
Frequently Asked Questions
Yes. These patties are fully vegan. They use yellow split peas, mashed extra firm tofu, nutritional yeast, and tapioca flour instead of any eggs, cheese, or dairy. The cheesy flavor comes entirely from nutritional yeast, so there is no animal product in the recipe.
Adding about half a teaspoon of baking soda to the boiling water helps the split peas break down and soften faster. It raises the pH of the water, which speeds up cooking, so the peas reach a soft, mashable consistency in roughly 30 to 40 minutes instead of taking much longer.
Tapioca flour is the binder that holds these patties together and gives the soft, stretchy center. If you do not have it, another starch like potato starch or cornstarch will still bind the mash, though the texture will be a little less cheesy and chewy. Tapioca is the one I prefer for the best result.
Drain the boiled split peas well so the mash is not wet, and mash them into a smooth paste before mixing in the other ingredients. Tapioca flour binds everything together, so if the mix still feels loose, stir in a little more. Keep the patties small, about a tablespoon each, and fry them in a non-stick pan so they release cleanly when you flip.
Nutritional yeast is what makes these patties taste cheesy without any actual cheese. The deactivated golden flakes have a savory, nutty, almost cheesy flavor. Combined with tapioca flour, it turns mashed split peas and tofu into something that reads like a cheese patty, which is the whole point of the recipe.
Yes. Cooked patties keep in an airtight container in the fridge for up to 4 days, and you can also prepare the mash a day in advance and fry the patties fresh later. They freeze well too: cook, cool completely, freeze in a single layer, then bag them. Reheat in a dry non-stick pan to bring the crust back.
I made these and they are very yummy! Followed the recipe. You can bake them as well. The paste by itself is delicious. I grinded the tapioca from little pearls that I had at hand. This is an excellent recipe. I also offer all the vegetarian food that I make to The Supreme Friend of all living entities first. That makes it more fulfilling to me. Thank you so much! Great Recipe!
Thank you! I’m happy to hear you enjoyed it.
Do you have any idea of a substitute for tapioca flour?
Tapioca gives them that cheesy texture. Alternatively use any other flour you want, but they won’t have the same texture.
Can you use canned beans?
I used peas not beans in this recipe, but if you have canned yellow split peas you can surely use them. 🙂 It will save you a lot of time.
I’m going to try these. They look delicious, and I like Kristin’s idea of putting them on a salad. The only difference I might make is that I’ll saute the onions first, before adding to the ingredients. Thanks.
Yes, you cau saute the onions first so they will be sweeter. I really like onion so I don’t mind a stronger taste. Glad you like them! 🙂
Could these be made without the inactive yeast flakes.
Sure, but they won’t have a “cheesy” taste.
Hi Ruxandra! These look really good! I’m going to have to try these on top of a huge family style salad! yum! I think we might have to fight for the patties though! 😉
Thanks, Kristin! Let me know how they turned out! 😀