Vegetable patties with peanut sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Yellow split peas, soaked |
| 1½ | cup | Water |
| 1 | cup | Chopped onions |
| 2 | teaspoons | Chopped garlic |
| ½ | tablespoon | Minced ginger root |
| ½ | teaspoon | Cumin |
| ¼ | teaspoon | Cayenne |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| ½ | cup | Chopped cilantro |
| 1 | teaspoon | Fresh lemon juice |
| ½ | cup | Wholewheat breadcrumbs |
| 4 | tablespoons | Safflower oil |
| 1 | each | Southeast Asian peanut sauce |
Directions
Drain peas & rinse well. Place in medium pot with water & ½ cup of chopped onion. Stir in garlic, cumin, ginger, cayenne & salt. Bring to a boil & simmer for 30 minutes, till all the liquid is absorbed.
Cool slightly.
In a blender, combine the peas with the remaining onions, pepper & cilantro. Puree for 1 minute. Transfer to a mixing bowl & add lemon juice & bread crumbs. Mix well. If too dry, add a little water.
Shape into 8 patties.
Heat 2 tb oil in a medium skillet. Cook the patties for 7 minutes on each side. Drain on paper towels. Serve with peanut sauce.
"Vegetarian Times", April 1992