Title: Split Pea Fritters
Categories: Vegetables
Yield: 4 Servings
1 c Dry split peas;
- soaked overnight
2 c Water
2 Bay leaves
1 c Rolled oats; to bind
1 tb Tomato paste
1 ts Sage
1 ts Paprika
1/3 tb Madras curry powder
1/2 tb Mugi miso
Salt and pepper; to taste
Oil; for frying
Rinse the peas, cover them with water, and bring to a boil. Add the
bay leaves and cook at least 30 minutes until thick. Let the peas
cool and add small amount of rolled oats until the mixture is thick
enough to form into balls. Add the tomato paste, sage, spices, and
miso, adjust flavor with salt and pepper, and roll into egg-sized
balls. Flatten them into patties and coat with oats. Heat some oil in
a skillet or frying pan and fry the rissoles for 2 or 3 minutes on
each side.
To be served with cheese or parsley sauce, tomato catsup, and a
crisp salad.
Recipe by Vegetarian Food For All by Annabel Perkins
