Your shopping cart is empty!×
- 250g dried East End Yellow Split Peas, soaked overnight
- 1 medium Onion, finely chopped
- Handful of Coriander, finely chopped
- 1 Red Chilli, finely chopped
- 1/4 teaspoon East End Paprika
- 1/4 teaspoon ground East End Turmeric
- 1 teaspoon Salt
- Groundnut Oil for deep frying
- First prepare the onions, chilli and coriander by chopping them finely and leave to one side.
- Drain the peas and blitz half the peas in a food processor to a coarse consistency. Remove the peas into a bowl and blitz the remaining peas until a smooth paste, adding a drop of water (no more than 1 teaspoon) to help it along. Mix the two batches together. By doing this it gives the fritters a good texture so it will not split during the frying process.
- Add the chopped onions, coriander, chilli, spices and salt to the mixture. Mix well to ensure they are evenly incorporated into the paste.
- Heat enough oil in a saucepan to deep fry the fritters (never fill the pan more than half way), and when it is hot, scoop a teaspoon of the mixture and work with another teaspoon to form bite-sized oval shape. Drop the fritters one by one into the oil and deep fry in batches of 6 to 8 fritters on moderate heat for 2-4 minutes or until golden brown.
- Remove the fritters with a slotted spoon and drain on kitchen towel. They are best served warm with East End Chilli Dip or East End Tamarind Dip.
Add the ingredients to your cart