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Phulouri (split pea fritters with hot sauce)

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These delicious bites are great as an appetiser or starter. They are usually deep fried, but grilling them reduces the fat and calories.
Serves
4
Prep
30 minutes
Cook
40 minutes
Each 349g serving contains (excludes serving suggestion)
KCal
318
Carbs
47.90g
Fibre
8.20g
Protein
15.40g
Fat
5.40g
Saturates
0.50g
Sugars
10.20g
Salt
0.10g
Portion Fruit & Veg
2
Ingredients
Ingredients
225g split peas
1 medium onion, roughly chopped
1 clove garlic
2 tbsp plain flour
freshly ground black pepper
a little oil, for brushing
For the hot pepper sauce:
1 small paw paw (papaya), peeled, deseeded and chopped
1-2 large red chillies, finely chopped
1 small onion, finely chopped
1 clove garlic, crushed
1 tbsp dried mustard powder
150ml malt vinegar
Method
  1. Place the split peas into a pan, cover with water and boil rapidly for 10 minutes then simmer for 25–30 minutes until tender. Drain.
  2. Transfer to a food processor or blender, add the onion, garlic and flour, and blend until smooth.
  3. Season well. Make into 16 patties.
  4. Meanwhile, preheat the grill to high.
  5. Brush the patties a little oil and grill for 4–5 minutes until golden, turning halfway through cooking.
  6. To make the hot pepper sauce, place all the ingredients into a pan, bring to the boil and simmer for 20 minutes.
  7. Transfer to a blender and blend until almost smooth. Serve with the fritters.
Chefs tips
  • As an alternative to the hot pepper sauce, make a herb dip by blending 2 tbsp each chopped fresh coriander, mint and parsley along with a crushed clove garlic and 4-5 tbsp low-fat yogurt.
  • Freezing instructions: Freeze the fritters and sauce separately. Defrost in the microwave. Take care when reheating the fritters as they may crumble.
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