Rinse the split peas. In a pressure cooker, bring the specified amount of salted water to a boil. Cook the split peas for 45 minutes.
If you’re pressure-cooking the split peas in a pressure cooker, count 15 minutes from the moment the valve starts to hiss.
Peel and finely chop the shallots. Crush the garlic cloves, peel them, and finely chop them. Sauté over low heat for about 10 minutes until the shallots become translucent.
Once the split peas are cooked, strain them through a fine-mesh sieve to remove all the liquid. If the split peas are too watery, your patties will be too soft and won’t hold their shape. Add the split peas to the blender bowl.
Next, add the garlic, sautéed shallots, lemon juice, water, and flour to the blender. Blend for a few seconds until the mixture has a slightly grainy texture.
Don’t blend for too long, or the mixture will be too soft and your croquettes won’t hold their shape.
Preheat the oven to 180°C. Remove the baking rack from the oven and line it with a sheet of parchment paper. Brush the parchment paper with oil using a pastry brush or a paper towel. Shape the mixture into balls using two tbsp, and place them on the parchment paper.
Bake for 25 minutes.
Preparing the white sauce
In a bowl, mix the cottage cheese, lemon juice, and mustard. Season with salt, pepper, and herbes de Provence.
Serve the croquettes piping hot with their white sauce.
Notes
WHAT GOES WELL WITH THESE BROKEN PEAS CROQUETTES? Whether as an appetizer or a main course, you can serve them with baby spinach leaves and a lemon vinaigrette.