| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Burmese | Vegetable | 4 | Servings |
INGREDIENTS
| 1 | c | Split peas |
| 2 | Onions, finely chopped | |
| 2 | Fresh red chillies, finely | |
| chopped | ||
| 1/2 | t | Ground turmeric |
| 1/2 | t | Salt |
| Oil for deep frying | ||
| Sliced onion and lemon | ||
| wedges to garnish |
INSTRUCTIONS
Date: Sat, 18 May 1996 13:41:28 +0100 From: gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) Soak split peas overnight, or for at least 6 hours, in water to cover. Drain, grind to a paste in a blender or put twice through fine screen of a mincer. Mix in all other ingredients except the oil. Make small balls and flatten to 12 mm (1/2 inch) thickness. Heat oil in deep frying pan and put in the fritters, one at a time, into the oil. Fry until golden brown. Drain on absorbent paper. Serve garnished with sliced raw onion and lemon wedges. Note: The Burmese name for this recipe is pronounced 'be-ah-jaw'. Two chilis may not be enough........ Taken from 'The Complete Asian Cookbook' by Charmaine Soloman. Published by 'W.H. Smiths' CHILE-HEADS DIGEST V2 #324 From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 67
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 506.3mg
Potassium: 304.7mg
Carbohydrates: 12.5g
Fiber: 4.5g
Sugar: 4.3g
Protein: 4.6g