Split pea fritters

Today, we’re taking a little trip to Crete with delicious split pea fritters. I’ve had this recipe in my cookbook for a few years now. It was in a course on Cretan cuisine that I had picked it up.
Since then, I do it very regularly, always with great pleasure.

I must say that I love split peas. They are very easy to cook, as they do not need to be soaked and the cooking time is not very long. In winter, I make split pea soup. In this season, it is these donuts that have our preference.

Indulge! Fritters of split peas, a little Greek yogurt sauce and a tomato salad, and it’s already the beginning of happiness.

Split pea fritters:

300g split peas
1 onion
1/2 bunch coriander (or parsley)
100g breadcrumbs
100 g of feta
2 eggs
1 small chilli (optional)
salt pepper

Start by cooking the split peas in a large volume of cold, unsalted water. Once boiling, turn to medium heat and cook for about 30 minutes. Do not hesitate to add a little time, if they still seem firm to you. Salt at the very end of cooking.
Drain and rinse with cold water.

Mix 500 g of well-drained cooked split peas, the coarsely chopped onion, the coriander leaves, the breadcrumbs, the feta, the eggs and possibly the chilli.

Reserve for an hour in the fridge.

Heat a bath of frying oil.

Roll small balls and cook them gradually in hot oil.

Serve with 150 g Greek yoghurt, salted and peppered and a drizzle of olive oil.

To finish: with these quantities, you will make a nice amount of donuts. It is possible to divide by two.
You should have some cooked split peas left over. Add them to a rice or quinoa salad.

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