Split pea poppers with pickled radish are sure to be especially loved by vegetarians. But be sure to make extra, because the carnivores won’t be able to resist, either! Spicy, golden, crispy and delicious.
Split pea poppers with pickled radish
Ingredients
Radish pickle
- 6 – 8 radishes, thinly sliced
- juice of 1 large lemon
- sea salt and freshly ground black pepper, to taste
Split pea poppers
- 250g (1½ cups) red split peas, washed and soaked for 1 hr 30 mins
- 15ml (1 tbsp) hot curry powder
- 5ml (1 tsp) garam masala
- 5ml (1 tsp) ground turmeric
- 1 small red chilli, seeded and finely chopped (optional)
- a small handful of fresh coriander, finely chopped
- sea salt and freshly ground black pepper, to taste
- vegetable oil, for frying
- fresh coriander, to serve
Instructions
For the radish pickle, combine all of the ingredients in a bowl, cover with plastic wrap and set aside for 15 – 20 minutes.
For the split pea poppers, drain the split peas and place in a food processor. Blitz once or twice to start breaking the split peas down.
Add the curry powder, garam masala, turmeric, chilli, fresh coriander and seasoning.
Mix the split pea mixture (it should still be fairly coarse) and shape into small balls.
Heat the oil in a deep-fat fryer and fry the poppers in batches until golden and crisp, 5 – 6 minutes. Remove from the oil and drain on paper towel. Repeat with the remaining filling.
Serve the poppers warm with radish pickle and plenty of fresh coriander.
