Marrowfat & Horseradish Patties
Hodmedods Recipe Bag
Serves 4 to 5 @ £1.50 per person
Makes 6 to 8 thick, burger-sized patties
Vegetarian, Nitrogen Fixing, High Protein, High Fibre
A robust, fire-roasted centerpiece celebrating regional English pulses and punchy field roots.
Preparation time: 15 mins | Cooking time: 50-60 mins | (Excludes prior overnight soaking of peas)
You will receive:
1 x biodegradable bag
1 x Southview Free Range Egg
1 x Marrowfat Peas (500g)
1 x Spring Onions (bunch)
1 x Flat Parsley, (Bunch) (150g)
1 x Root Horseradish (apx. 50g)
1 x Recipe Card Marrowfat & Horseradish Patties
You will need to provide:
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1 tsp Bicarbonate of soda (highly recommended for an even, tender overnight soak)
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2–3 tbsp Plain flour, gram flour, or breadcrumbs (to dust and tighten the pattie mixture)
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Generous pinch Sea salt and freshly cracked black pepper
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2–3 tbsp Cold-pressed British rapeseed oil (or cooking oil of choice for pan-searing)
📝 Cooking Instructions
⏰ The Golden Rule: Start the Night Before!
Authentic, raw marrowfat peas need a deep sleep to rehydrate properly. For perfect, tender patties that hold their shape, you must begin Step 1 the evening before you want to eat.
🥣 1. The Overnight Soak
Empty the 500g of Marrowfat Peas into a large, deep bowl. Cover them with at least double their volume of cold tap water. Stir in 1 teaspoon of bicarbonate of soda from your pantry—this ancient kitchen hack softens the skins completely, ensuring your patties won't have a chalky texture. Leave to sit on the counter for 12 to 14 hours.
💨 2. Simmer and Steam-Dry
The next day, drain the peas and rinse them thoroughly under cold running water. Transfer them to a deep pot, cover completely with fresh water, and bring to a rolling boil. Turn the heat down to a gentle simmer, pop a lid on, and cook for 40 to 50 minutes until the peas are soft and tender to the bite.
Crucial Step: Drain the cooked peas thoroughly into a colander and let them sit for 5 to 10 minutes to steam-dry. Getting rid of excess water is the secret to a firm, moldable burger pattie that won't fall apart in the pan!
🌿 3. Chop and Grate
While your peas are steam-drying, prep your fresh aromatics:
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Finely slice the entire bunch of spring onions (both white and green parts).
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Finely chop the leaves and tender stems of the flat parsley.
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Peel the outer skin off your root horseradish and finely grate the flesh using a microplane or fine cheese grater. Tip: Add this gradually to taste—fresh horseradish carries a gorgeous, clear-the-sinuses kick!
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