Wet for dry substitution question

[Korma Chameleon]

I you were replacing breadcrumbs with precooked pureed green split pea, and didn't want to upset the recipe spice balance, how much puree would you add in proportion of crumbs?

I'm presuming a lot of the water in the puree will boil away as I fry my kababs, so I guess I need more puree to match the dry breadcrumbs. I aim to replace 200g breadcrumbs, I cooked 185g of chick peas and ended up with 410g puree!

Am I being too fussy? Will 200g puree do, i.e. that would be 200g dry breadcrumbs replaced by about 90g of pre-cooked split pea?

[Korma Chameleon]

Perhaps I overcomplicated my question. In any case, I added 220g of puree spit pea in place of 200g bread crumbs. The kababs were on the highly flavoursome side, so I'll try upping to 250g of puree next time.

All in all, the substitution of breadcrumbs for puree split pea was a real good idea. I haven't changed my Shami Kabab recipe for 20 years, but these were my best so far. I plan to experiment replacing more of the meat with puree.