Baked Easy Peasy Pease Pudding Croquettes

The vegan baked pease pudding croquettes are delicious hot or cold, easy to cook, healthy, and perfect for dipping. Enjoy with mango or tomato chutney as part of a vegan starter or snack. 

Cook time: 45 minutes

Difficulty: Easy

Calories: 270 calories per serving (approx.)

What Is Pease Pudding?

Pease pudding (sometimes called ‘pease porridge’) is a criminally over-looked, naturally vegan British savoury dish made from boiled yellow split peas and spices. Traditionally, it is cooked with bacon or ham and sometimes served with beetroot. It has a similar texture to hummus, is bright yellow, and has a mild taste.

Pease pudding is one of the many British foods that get a bad rap, both at home and abroad. Although it was once eaten widely throughout England, these days it is largely forgotten. But in the northeast of the country, it remains extremely popular and is lovingly known as ‘Geordie caviar’, ‘Geordie hummus’, and ‘Geordie pâté.’

With such simple ingredients, there are endless variations across the world. The most easily comparable is the celebrated Greek fava, but there is also German Erbspüree, and Chinese wandouhuang, which is a chilled sweet version. In Newfoundland, Canada, it is a traditional element of ‘Jiggs dinner’.

Pease Pudding Croquettes with Tomato Chutney

How I Came up With This Recipe

As well as making pease pudding and roasted vegetable patties, I have had these croquettes on my mind ever since trying pease pudding for the first time a few months ago.

The creamy flavour of the pudding pairs perfectly with the savoury spiciness of the nigella seeds, which I have used to season the breadcrumbs. I have also added a dash of wholegrain mustard to the pudding which adds a nice little kick.

For the batter I have used chickpea flour (sometimes known as gram flour), which is a great egg replacement and closely resembles the flavour of the pease pudding.

For that extra crispy crunchiness I have used panko breadcrumbs, but you can use whatever breadcrumbs you have to hand.

I have chosen to bake my croquettes instead of deep-frying, mainly because I do not have a deep fat fryer and cannot be bothered with the mess of doing it in a pan. But it does have the advantage of making these pease pudding croquettes a healthy low calorie starter, as well as tidier.

Recipe Variations and Substitutions

  • If you do not have pease pudding, you can try using butterbean mash instead, like the mash in this recipe. It just requires a little extra work.
  • You can add different spices, such as mustard, garam masala or curry powder.
  • If you do not have chickpea flour, you can use cornflour instead.
  • If you do not have panko breadcrumbs or cannot get them, you can use the breadcrumbs you have to hand.
  • Try adding some sun-dried tomatoes, or caramelised onions to the pudding.
  • For a more European-style flavour, try swapping your nigella seeds for fennel or carraway.

Why This Recipe Is Great

  • They are easy to make.
  • They are a healthy snack. 
  • They are crunchy on the outside and deliciously soft on the inside.
  • They are a perfect starter ahead of a fancy meal, or as part of a sharing platter. Double up the recipe, and they will go down a storm at a gathering.
  • Customise them by swapping spices like garam masala, or by adding in extra ingredients, like sun-dried tomatoes or fresh herbs.
  • They are delicious with all kinds of dipping sauces and chutneys.
  • They taste great hot and cold.

Cook Time:

Prep: 20 minutes

Cook: 20 minutes

Cool: 5 minutes

Yield: Makes six croquettes


  • Baking tray
  • Tin opener
  • Measuring spoons
  • Bowl for mixing
  • Plates or bowls for your batter and breadcrumbs


  • 1 220 gram / 8oz can of Foresight pease pudding
  • 2 tablespoons of chickpea flour / gram flour
  • 3 tablespoons of water
  • ½ teaspoon garlic powder
  • 1 tsp wholegrain mustard
  • 10 tablespoons of panko breadcrumbs
  • 2 teaspoons of nigella seeds
  • Pinch salt
  • 1 teaspoon oil


  1. Preheat your oven to 200°C / 392°F.
  2. On medium-high heat, gently toast your breadcrumbs and nigella seeds until they are golden brown. Depending on the size of your frying pan, you may want to do this in two batches. It should take you around 5 minutes per batch.
  3. Once toasted, empty your breadcrumbs and nigella seeds into a bowl.
  4. In a separate bowl, mix your chickpea flour with garlic powder and three tablespoons of water to form a paste.
  5. Empty a can of pease pudding into a bowl and add a pinch of salt, and the wholegrain mustard.
  6. Loosen with a little water if necessary.
  7. Mash and mix together.
  8. Scoop out a tablespoon and form into a sausage shape. Repeat until you have used all the pease pudding.
  9. Roll your croquettes in the chickpea flour batter, then roll in the breadcrumbs.
  10. For an extra crunchy croquette, repeat this step with the batter and the breadcrumbs.
  11. Repeat this with the rest of your croquettes.
  12. Sprinkle with more nigella seeds if you feel your croquettes need it.
  13. Place your croquettes on a lightly oiled baking tray. Roll your croquettes in the oil, ensuring they have a light coating.
  14. Bake for 20 minutes.
  15. Remove from the oven and leave to cool for 5 minutes before eating. 


There you have it! Delicious, crunchy, and slightly spicy pease pudding croquettes. They are very tasty served with tangy tomato or mango chutney.

Enjoy pease pudding croquettes with tangy tomato or mango chutney

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