Makes 15-20
- 170g split peas
- 120g cabbage
- 150ml water
- 1 teas asafoetida powder
- 4 chillies
- 1 large onion
- 2 tbls peas (optional)
- 1 bunch chopped coriander
- Salt + pepper
- Oil for deep frying
Method 1: Soak split peas in water for 2 hours, drain put in blender with asafoetida, chillies and salt. Place in mixing bowl with finely chopped cabbage and finely chopped onion. Form into balls. Deep fry until brown
Alternative method: Soak split peas 2 hours, cook in pressure cooker 5 mins until still slightly crunchy drain well. Put in blender with asafoetida, salt and chillies. Microwave onion and cabbage 3 mins and add to pea mixture. Form into balls and fry in a little oil.