Beyakyaw

Beyakyaw

Split pea fritters

By
From
The Complete Asian Cookbook
Serves
8
Photographer
Alan Benson

Ingredients

Quantity Ingredient
220g split peas, soaked overnight in water, then drained
2 onions, finely chopped
2 fresh red chillies, seeded and finely chopped
1/2 teaspoon ground turmeric
1/2 teaspoon salt
oil, for deep-frying
sliced onion, to garnish
lemon wedges, to garnish

Method

  1. Put the split peas in a food processor and process to a paste. Stir in all of the remaining ingredients, except the oil, onion and lemon wedges. Take 1 tablespoon at a time and shape into balls. Flatten each ball to make a 1.5 cm thick patty.
  2. Heat the oil in a wok or large heavy-based frying pan over medium heat. When the oil is hot, deep-fry the fritters, in batches, until golden brown. Drain on paper towel. Serve with the sliced onion and lemon wedges.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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