This is usually a relatively old recipe cuisine. Since he is not yet 100 years old. This dish was very popular in the 50s of last century. Now peas are almost not cooked. And in general somehow peas are not in high esteem in modern times.

We advise you to keep this recipe in mind, because peas are a good option for breakfast or dinner.

Method of cooking:

First you need to cook the peas. Peas are washed and filled with cold running water, preferably overnight. Soaking water is needed so that it covers the peas by one centimeter.
Wash it a second time, drain the water, add clean water at a rate of 1: 2. You can add meat broth.
Put the pan on medium heat, bring to a boil, then reduce heat, salt pea porridge to taste. When the peas are cooked, stir it regularly. Prepare for boiling peas and evaporating the liquid. If it evaporates earlier, add a little more until the peas are completely cooked and no longer crunchy.
If necessary, apply peas with a pestle to a puree. It is necessary that the peas are completely cooled.
In two tablespoons of oil in a frying pan fry peeled and finely chopped onions. Add it to pea puree.
Introduce chicken egg, wheat flour, dried parsley, salt, ground black pepper. Mix everything well.
From the obtained pea mass we form round peas and roll them in breadcrumbs.
Fry in a preheated pan with sunflower oil until golden.