6. Split Pea Fritters

Ingredients :
225 g 3-4 2 2 3 tablespoons 1 teaspoon 1	yellow split peas, soaked overnight in cold water fresh red chilies, cored, seeded and chopped cloves garlic, chopped spring onions, sliced chopped coriander leaves ground roasted cumin seeds egg, beaten salt large pinch ground turmeric vegetable oil for deep frying (optional) banana leaves (optional) Malaysian Dipping Sauce or Spicy Sauce
Method : Drain split peas and put in a saucepan with 300 ml water. Bring to the boil. Boil, stirring, for 10 minutes. Drain. Put in a food processor with chilies, garlic and spring onions. Mix until coarsely chopped. Add coriander, cumin, turmeric, egg and salt to taste and mix together. Form into about 50 small balls, pressing mixture firmly together with your hands. Refrigerate for about 1 hours. Preheat oven to 230C (450F), Gas 8. Roll patties in a little oil, put on baking sheets and bake for 15-17 minutes until golden brown. Turn over halfway through. Alternatively, heat oil in a deep fat fryer to 180C (350F), or until a cube of bread browns in 30 seconds. Deep fry fritters in batches for 2-3 minutes until golden. Drain on absorbent kitchen paper. Serve fritters hot on banana leaves, if wished, accompanied by the dipping sauce of your choice. Makes about 50