Split Pea Fritters with Easy Curry Coconut Cream Sauce

 

To those of us who associate legumes  with just  the old reliable  munggo  or mung beans, yellow split pea can be an interesting addition to our legume repertoire. They can be made into healthy soups, savory dishes and  snacks, as well as sweet treats.These little round yellow bits of protein source are native to Southwest Asia. Its is commonly used in Indian and Iranian cuisine.  Luckily fo r us in the Philippines, yellow split pea is available in supermarkets, especially in Metro Manila.

Whether you are gluten sensitive or not, this is another delicious gluten free snack that kids and adults will surely enjoy.  Its crunch is highly appealing.  This unusual treat is protein packed and is very high in fiber. These sunny colored legumes are also high in vitamins such as folate (a B vitamin),  important for production of red blood cells, choline for proper cell membrane functioning,  niacin for turning carbohydrates into energy, and pantothenic acid for the breakdown of protein, carbohydrates, and fats.

A variety of spices can be added such as turmeric, paprika, chili, cumin, etc. depending on  an individual’s preference.  Chopped basil leaves or coriander leaves go well with these crunchy munchies. I used a cup of  chopped  fresh coriander leaves  when I made this the second time and  noticed how fast it disappeared on the plate. ;)  Uncooked patties may be frozen for several months.  Store by stacking them up  (use wax paper between each patty) and   putting them a zip lock bag or freezer friendly food keeper.  No need to thaw before frying.

Split Pea Fritters with Easy Curry Coconut Cream Sauce

Yield: 25 (3 inch round) pieces

Ingredients:

2 cups Split pea (soaked in warm water overnight) (1 pack is equal to 2 cups)

2 Tablespoons cornstarch

½ teaspoon turmeric

½ - 1 teaspoon chili powder (optional)

2 ½ - 3 teaspoons salt

½ teaspoon black pepper

1 pack stevia or 2 teaspoons sugar

*1/2 – 1 cup chopped fresh cilantro leaves (but more is better!)

2 Tablespoons water

oil for frying

Directions:

1. Drain water from soaked split pea. Put into food processor.

    Process until smooth.

2. Mix in all ingredients except water.

3. Lastly add 2 Tablespoons water.

4. Form into   3 inch diameter patties, around 1/3 inch thick. Don’t make it too thick, or

    it won’t be too crunchy.

5. Pan fry till both sides are golden brown.

6. Dip in Easy Curry Coconut Cream Sauce

Easy Curry Coconut Cream Sauce

This sauce is a versatile cream sauce because it goes very well with roti or Indian flat bread , chicken fingers, or with  toasted pita chips.  If you find the recipe too thick, you can use coconut milk instead of cream.  I just love the richness of the cream.

Ingredients:

1 200 ml curry cream tetra pack ( I used Kara brand)

¼ cube chicken bouillon

½ teaspoon curry powder

Directions:

1. In a small pan, heat coconut cream.

2. When  cream it simmering, add chicken bouillon.

    Mix till chicken cube is melted.

3. Add curry powder and mix well.

4. Turn off heat, and pour on serving bowl.