Quick Spinach-Split Pea Cakes

• 1 5-oz. pkg. dehydrated split pea soup
• 1 1/2 cups boiling water
• 3 1/2 oz. sesame crackers
• 1 large egg
• 1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry

1. Place split pea mix in a food processor, and pour boiling water over it.
2. Let stand for 3 minutes.
3. Add crackers, crumbling them coarsely into split pea mixture.
4. Add egg, and process, pausing to scrape down sides of processor to make a smooth, well-combined and thick mixture.
5. Add spinach, pulsing to combine.
6. Spray hands with nonstick cooking spray, and form mixture into 12 to 15 patties, 2 to 3 inches in diameter and about 1/2-inch thick.
7. Heat a nonstick skillet over medium heat.
8. When pan is hot, add 4 cakes and cook for 2 minutes, or until slightly browned.
9. Flip over, and cook for 1 to 2 minutes more.
10. Repeat with remaining cakes, and serve.

soup, boiling water, sesame crackers, egg, spinach

Taken from www.vegetariantimes.com/recipe/quick-spinach-split-pea-cakes/ (may not work)