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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