Ingredients

3/4 C.(s) yellow split peas, soaked
1 1/2 C.(s) water
1 C.(s) chopped onions
2 tsp. chopped garlic
1/2 Tbsp. minced ginger root
1/2 tsp. cumin
1/4 tsp. cayenne
1/2 tsp. salt
1/2 tsp. black pepper
1/2 C.(s) chopped cilantro
1 tsp. fresh lemon juice
1/2 C.(s) wholewheat breadcrumbs
4 Tbsp. safflower oil
1 each southeast asian peanut sauce

Cooking Instructions

Drain peas and rinse well. Place in medium pot with water and 1/2 C. of chopped onion. Stir in garlic, cumin, ginger, cayenne and salt. Bring to a boil and simmer for 30 minutes, till all the liquid is absorbed. Cool slightly. In a blender, combine the peas with the remaining onions, pepper and cilantro. Puree for 1 minute. Transfer to a mixing bowl and add lemon juice and bread crumbs. Mix well. If too dry, add a little water. Shape into 8 patties. Heat 2 Tbls. 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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