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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 |
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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
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