| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Asian |
Main dish, Asian, Sauces, Vegetarian |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Yellow split peas, soaked |
| 1 1/2 |
c |
Water |
| 1 |
c |
Chopped onions |
| 2 |
ts |
Chopped garlic |
| 1/2 |
tb |
Minced ginger |
| 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Cayenne |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 1/2 |
c |
Chopped cilantro |
| 1 |
ts |
Fresh lemon juice |
| 1/2 |
c |
Wholewheat breadcrumbs |
| 4 |
tb |
Safflower oil |
| 1 |
|
Southeast Asian peanut sauce |
INSTRUCTIONS
Drain peas & rinse well. Place in medium pot with water & 1/2 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.
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