The New Zealand Railways Magazine, Volume 11, Issue 6 (September 1, 1936)
3 carrots, 3 onions, 1 turnip, 1 parsnip, 1/2 pint split peas, 2 oz. butter, 2 eggs, 1 tablespoon chopped parsley, seasoning, 1/2 lb. breadcrumbs.
Soak the peas overnight, then boil till soft. Boil all the other vegetables, and when tender mix with the peas, seasoning and parsley, and pulp to a smooth paste. Bind with the beaten egg. Form into sausages on a floured board. Dip in egg and breadcrumbs and fry in butter till a golden brown.