MAKES ABOUT 24
225g/8oz yellow split peas, soaked overnight
2 medium onions, very finely chopped
2 red chillies, finely chopped
½ teaspoon turmeric
½ teaspoon paprika
A good handful of chopped coriander
½ teaspoon black pepper
Salt to taste, oil for frying
Thinly sliced shallots or red onion, mixed with a little chopped coriander and red chilli
Lemon, cut into wedges
Drain and rinse the soaked yellow split peas. Blend until a smooth paste forms and roughly chop the remaining half so that they still retain some bite.
Combine the prepared yellow split peas with the remaining ingredients.
Scoop out a dessertspoon of the mixture, roll between your hands to form a ball and then flatten to make a thickish patty. Repeat until all the mixture is used up.
Fry the fritters in a wok, five at a time, until they are golden brown on both sides.
Drain the fritters on kitchen paper before serving piping hot, sprinkled with the onion garnish and a good squeeze of lemon.
SPICY DIPPING SAUCE
2 garlic cloves, crushed
1 teaspoon grated ginger root
2 tablespoons tomato puree
1 tablespoon honey
4 tablespoons light soy sauce
½ teaspoon chilli flakes
Combine the garlic and ginger with the tomato puree. Stir in the honey, light soy sauce and chilli flakes. From the new book WORLD FOOD CAFE: QUICK AND EASY and printed with permission.