- 250g Yellow Split peas
- Finely chopped coriander, to taste, I use about a quarter of a small bunch
- 3 spring onions, finely chopped
- 1 tsp salt
- 1 tsp cumin, ideally powdered
- 1 tsp bicarbonate of soda
- 1 finely diced white onion
- Vegetable oil for deep frying if making small ball shaped fritters, or olive oil for pan frying larger flattened vegan burger style.
- Optional: 1 tsp crushed garlic, 1 tsp crushed ginger and finally finely chopped green chillies
- Give the yellow split peas a thorough rinse and leave to soak in cold water for 4 hours. I leave mine overnight.
- Drain away the water after soaking. Pop the grains in a blender and grind to a fine consistency. The mixture should come together when you squeeze it.
- Mix in the salt, bicarbonate of soda, chopped onion and the spices if using.
- Le the mixture rest for about half an hour.
- Start warming the oil for deep frying or pan frying. If deep frying smaller balls, the oil is hot enough when a small amount of the mixture comes floating back up when dropped in. Deep fry small batches at a time, these should make about 20 small balls.
- If pan frying into vegan burgers, warm about a tbsp of olive in a pan, shape as a pattie. The mixture will be a bit fiddly as it will have a tendency to crumble, I usually make two smaller patties for one burger. Flip onto the other side once its crispy and golden brown on one side.
I usually serve this as an appetiser, and they are vegan too. I turned it into a burger when I decided to nominate a plant based diet day in our household. Both work a treat, loved by vegans and non vegans alike. We have a cousin who absolutely cannot stand coriander, I feel this recipe would work equally well with parsley for example.
