Pea kebab and barbecue sauce

A few pea kebabs. Notice: these are too big, make yours smaller.

A few pea kebabs. Notice: these are too big, make yours smaller.

Pea kebab

1 onion
2-3 garlic cloves
4-5 dl cooked peas
2 tbsp tomato pure
1,5 dl sesame seeds
0,5 dl wheat flour
0,5 dl bread crumbs
1 dl rolled oats
2 tsp freshly ground black pepper
2 tsp paprika
2 tsp turmeric
2 tsp coriander
2 tsp parsley
1 tsp salt
0,5 tsp extra hot chili powder
oil or barbecue sauce for grilling
wooden skewers, soaked in water at least half an hour

Mash peas and mince onion and garlic. Mix everything in a bowl and put into fridge for 10 minutes.

Form bars from pea mixture  and put on skewers. Remember to make small enough bars, because if they are too big, they may fall apart while you grill them.

Brush with oil or barbecue sauce and grill.

Original recipe is from Jere Nieminen’s cookbook Herne Rokkaa. He used canned peasoup, but we substituted it with cooked peas. We added oatmeal to the recipe, because our mashed peas weren’t thick enough and we also added the salt.

Basic barbecue sauce

0,5 dl oil
0,5 dl soy sauce
2 tbsp ketchup
0,5 tsp freshly ground black pepper
pinch of salt

Mix everything and brush on vegetables or whatever you’re grilling.

This time we added the juice of one lime to the sauce and sometimes we add garlic or chili powder.

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