Indian pea cakes with mint chutney

Current rating: 1 (1 ratings)
Serves 6
Prep 10
Cook 20
A delicious appetiser full of the goodness of legumes and rich in fibre.

Description

A delicious appetiser full of the goodness of legumes and rich in fibre.
Mint chutney
  • ½ cup low-fat plain yoghurt
  • 2 cloves garlic, chopped
  • 1 green chilli, finely chopped
  • ½ cup fresh mint leaves, finely chopped
  • ¼ cup desiccated coconut
Pea cakes
  • 2 ½ tsp soy oil 
  • 4 cloves garlic, chopped 
  • 1 tbs fresh ginger, finely chopped 
  • 6 spring onions, finely chopped 
  • 12 curry leaves, finely chopped 
  • 1 tsp ground turmeric 
  • 2 tsp mustard seeds 
  • 2 green chillies, finely chopped 
  • ⅔ tsp ground cumin 
  • 2 cups split peas, soaked overnight

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Combine the chutney ingredients together and refrigerate.
  2. Heat 2 tsp of oil in a frying pan. Cook the garlic, ginger and spring onion over medium heat until softened. Stir in the spices until fragrant. 
  3. Drain the split peas and place in a food processor. Add the spice mixture and blend to form a light paste. 
  4. Roll mixture into balls using 1 heaped tbs, then flatten slightly. Heat the remaining oil in a frying pan. Cook in batches for 2 minutes each side, or until golden. Serve with chutney.

Tips

  • Curry leaves are from the curry plant and are found in Asian food stores.
Remember to always check the label of each ingredient to ensure it is gluten free.

Tips

  • Curry leaves are from the curry plant and are found in Asian food stores.
Remember to always check the label of each ingredient to ensure it is gluten free.

Nutrition Information