1 c Dried green split peas -seeded and coarsely chopped
-(about 1/2 pound) 1 tb Ginger, finely chopped
1 sm Onion(s), coarsely chopped 1/2 ts Salt
1 sm Mild fresh green chile 3/4 c Vegetable oil for frying
-such as Anaheim
1. In a large bowl, cover the split peas with 4 cups of water and let
soak overnight. Drain and rinse the peas and transfer to a food
processor. Add the onion, chile, ginger, salt and ? cup of water and
process until pureed.
2. Heat the vegetable oil in a large skillet. For each cake, drop 2
tbs of the pea mixture into the skillet, pressing down on them
lightly to make 3-inch rounds. Fry the cakes over moderately high
heat until browned on the bottom, about 4 minutes. Turn the cakes and
brown the other side, 2-3 minutes longer. Transfer to paper towels to
drain and keep warm while you fry the remaining cakes. Serve with
Gingered Spinach alongside. Garnish with cilantro and lemon wedges.
Food and Wine September 1995
Yields
4 servings