Yield: 4 servings
|1 cup||Dried green split peas (about 1/2 pound)|
|1 small||Onion(s), coarsely chopped|
|1 small||Mild fresh green chile such as Anaheim seeded and coarsely chopped|
|1 tablespoon||Ginger, finely chopped|
|¾ cup||Vegetable oil for frying|
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
Submitted By DIANE LAZARUS On 09-29-95