Ingredients
- 1 ½ cup Yellow split peas approx. 250g
- ½ Medium onion finely chopped
- 2 tbsp Spring onion approx. 2 sprigs, chopped
- 2 tbsp Coriander chopped
- 4 Curry leaves chopped
- 2-4 Red chillies qty to suit preference, finely chopped
- ½ tsp whole cumin seed alternatively ground cumin seed
- Salt
- 750 ml Vegetable oil for frying
Instructions
- A day prior… Place yellow split peas in a bowl and fill with room temperature water to soften. Allow to soak overnight or for at least 8 hours.
- Cooking day… Drain peas using a sieve and rinse under cold running water, set aside and allow to drain well.
- Place 1 cup full of peas at a time in a blender or food processor and blend on a low setting. Do not over blend as an inconsistent (chopped and grainy) texture is ideal.
- Transfer blended peas to a mixing bowl.
- Add onions, coriander, curry leaves, chilllies, cumin seed to mixing bowl followed by salt to taste. Mix well.
- Roll up the mixture into small bite size balls without over compacting. Alternatively flatten ball and poke a hole in the centre to create donut shaped bites.
- Heat enough oil in a deep saucepan that will slightly cover balls over medium heat. Alternatively use a deep fryer set to 375 degrees F (190 C).
- Gently place several balls in the saucepan and deep fry for roughly 4 minutes, rotating until golden brown and cooked through.
- Transfer cooked chilli cakes to a platter lined with paper towels to absorb any excess oils, serve immediately hot as a snack or in a buttered baguette.
Notes
- This recipe requires preparation one day in advance, not included in prep time.
- As a healthier option, you can bake or air fry the chilli cakes.
- Freeze any unused mixture for up to a couple months if made of fresh ingredients.
Bon appétit!
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