Posted by: Erica Retrochef | September 29, 2014



We’ve sampled the Batchelors peas recipes before — remember Savoury Scalloped peas? And here’s another, with a slightly less strange recipe but just as strange a story.


Hopefully Peaburgers are just as good!

1 can Batchelors peas
2 teacups brimful stale breadcrumbs
2 level teaspoons salt
1/4 level teaspoon pepper
1 tablespoon ketchup or piquant sauce
1/4 level teaspoon mustard
3 tablespoons thick brown gravy
Pinch herbs
1 egg (optional)
2 tablespoon chopped onions

Chop and fry onions in a little fat and water until soft. Mash peas and mix all ingredients together including onions. With floured hands form into eight shapes. Fry in shallow fat for 10 minutes. Serve with potatoes and gravy.


After a bit of debate we couldn’t decide what a “teacup” of breadcrumbs should be in more standard measurement terms, so Buzz pulled out an antique teacup that had belonged to his grandmother.


I’ll note here that you should definitely mash these by hand (with a masher or with a fork) instead of, say, a blender or food processor. Some mild variation in the consistency makes it interesting.


I’ve added ketchup and even mustard to burgers or meatloaf mixtures before, but gravy is a new one. It was so off the wall I’d completely forgotten to put it on the shopping list, so I had to whip some up quickly from scratch.


I forgot to flour my hands, but they still shaped into patties quickly enough.


They were small enough to fit neatly in our frying pan, and could be cooked in one quick batch.


A nice side of mashed potatoes and it was time for dinner!

This was incredibly salty (perhaps making up for Savoury Scalloped peas being not salty enough), but also tasty. We’ll probably make it again, leaving out the two teaspoons of salt (or cutting it down to 1/2 teaspoon) — it’s a nice meat-free dish and good for a reasonably fast dinner.

Maybe it would even inspire “guest husband” to come home for dinner more often.

Recipe found on Narrative Advertising


  1. As a semi-vegetarian, I feel like I ought to like this concept of this more. Maybe they could be updated with lentils instead of mushy canned peas? I wonder if it’s possible that back in the day, canned peas were more like normal peas than squishy stuff that’s in those cans today?

    • There’s enough stuff added that the flavor is not at all like canned peas. I never eat them plain 🙂 (That being said, I generally try to get as good quality peas as possible — easiest to start from a high point and work your way further up the flavor ladder!)

    • I’d love to try a lentil version. Let me know if you ever try one! 🙂

  2. This is an easy go-to bean patty that I’ve done with chickpeas, which hold their texture and shape, but never “mushy peas,” as my Scottish friends call them, though they do cook with them. Sadly, no one brings them nylons for it.

    To me, these would be the side, not the main – It doesn’t seem enough and I’d serve it with something other than potatoes and gravy.

    • They’re surprisingly substantial. I can imagine them with any bean or legume, really 🙂

  3. Sounds like a very tasty vegetarian dish — I might try it with frozen peas instead of canned.

  4. re-hydrated split yellow or green peas? actual “pease” [porridge hot…]

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