Yellow Split Pea Fritters

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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

To garnish

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.