|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 8g||28%|
|Total Sugars 2g|
|Vitamin C 13mg||66%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
There are many types of delicious fried snacks that are made and eaten in the Caribbean. They are mostly sold as street food and as part of the food offerings at festival times such as Hindu and Muslim holidays.
This Spinach and Split Pea Patty recipe is a riff on an Indian vada and the West Indian phulourie (split peas fritter). Packed with healthy protein, these hearty patties can work as a meal in themselves. Serve them as a snack or breakfast item.
"These were tasty little patties and the perfect snack for vegetarian family members. I used garam masala and found that the patties were very easy to prepare and cook." —Diana Rattray
1 cup yellow split peas, soaked overnight
1 teaspoon finely chopped garlic
1 minced hot chili pepper, or to taste
1/2 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon cornstarch
2 teaspoons garam masala
1/4 cup water
2 cups finely chopped packed spinach
2 teaspoons finely chopped fresh cilantro
1/2 teaspoon kosher salt, or to taste
3 to 4 tablespoons cooking oil, or enough for shallow frying
Gather the ingredients.
Drain peas and rinse a few times until the water runs clear. Drain well and then add to a food processor along with garlic and pepper. Puree until the mixture is a fine grainy paste. Set aside.
Add flour, baking powder, cornstarch, cumin or garam masala to a large bowl. Mix thoroughly.
Transfer the pea mixture along with the water to the flour mixture and stir to incorporate.
Add and mix in spinach, cilantro, and salt to taste to the flour-pea mixture. Mix thoroughly. Cover and set aside to rest for 1 hour.
Rub a little oil on your hands and take a little of the mixture at a time, about the size of a golf ball or larger, and shape into 1/3 to 1/2 inch thick disks. Repeat until all the patties are shaped. The mixture will be moist, don't worry about that.
Heat oil on medium heat and fry in batches until browned on both sides. Total cooking time take about 4 to 5 minutes per batch depending on how thick you make them.
Drain on paper towels, and serve warm.
- To avoid sticking, use enough cooking oil to make a thin layer that covers the bottom of the pan.
- Make sure the oil is hot and shimmering before you add the split pea and spinach patties.
Quick-Soak Method for Split Peas
If you didn't plan in advance or don't want to wait 12 hours for the peas to soak, you can use this quick-soak method and then proceed with the recipe as if you had soaked the peas overnight.
- To soften split peas quickly, bring a pot of water to a boil. Rinse the peas thoroughly and add them to the boiling water. Reduce the heat to low and simmer for 5 to 10 minutes. Remove the peas from the heat, cover the pan, and let them stand for 1 hour.
- Add extra flavor with 1/4 to 1/2 cup of finely minced onion.
- Swap out the fresh minced hot pepper with a dash of cayenne pepper or crushed red pepper flakes, to taste.
How to Store and Freeze
- Refrigerate split pea and spinach patties in an airtight container for up to 4 days.
- You can freeze split pea and spinach patties for longer storage. Arrange the patties on a baking sheet or platter and put them in the freezer. When the patties are frozen solid, transfer them to zip-close freezer bags and freeze them for up to 6 months. Transfer the frozen patties to the fridge to thaw.
- To reheat leftover split pea patties, heat a small amount of oil in a heavy skillet over medium heat. Fry the patties for about 1 to 2 minutes on each side, or until hot. Alternatively, wrap the split pea patties in foil and heat them in a preheated 350 F oven for about 5 to 10 minutes, or until hot.