Katchourie

300g yellow split peas
3 garlic cloves, minced
1 small onion, finely chopped
3 fresh pimento (cayenne) chillies, finely chopped
35g chives, finely chopped (or 2 spring onions, finely chopped)
50g plain flour
1/2 tsp ground turmeric
2 tsp salt
1 Scotch bonnet chilli, minced
250ml vegetable oil, for frying

Method:
Combine the split peas and 1.5l water in a large bowl. Cover and set aside to soak over night.

The following day, drain the split peas then turn into a food processor and grind to a coarse paste. Turn in to a clean bowl and combine with the garlic, onion, pimento, chives, flour, turmeric, salt and Scotch bonnet chilli. Slowly add water, stirring all the while, until you have a firm but loose dough (about the consistency of meatloaf dough).

Take pieces of the dough and form into patties about 8cm wide and 1cm thick. Now heat the oil in a deep-sided frying pan until hot (test by dropping a cube of bread into the oil; if it sizzles vigourously then the oil is ready). Add the split pea patties and fry on each side until golden brown. Remove with a spatula, drain on paper towels and serve hot with hot pepper sauce.

Katchouries are often sold with phoulourie and sahina.