Potato Split Pea Croquettes (serves 2)

The split peas add a crunchy texture to the smoothness of the potatoes.

 

Ingredients

1 medium potato peeled and cooked (or instant made up)

¼ cup raw yellow split peas

¼ of a medium onion finely diced

1 tablespoon of diced red sweet pepper

2 tablespoons of vegetable oil for frying

3 tablespoons of coarse polenta for coating

Salt and black pepper and minced garlic to taste

 

Method

Cook the split peas according to the pack instructions. Rinse and drain when slightly soft and then crush with a fork.  Drain the cooked potato and mash thoroughly. Add the split peas, onions and sweet pepper and sprinkle the salt and pepper over the top. Stir the ingredients together very well.

 

Place the frying pan on the cooker and add the oil. Shape the mixture by hand into flat patties and place in the polenta. Push down gently so the polenta coats the mixture and then turn to cover both sides. Fry in the hot oil. Do not add any more oil but let the mixture become firm in the pan as a result of the gentle heat.  Once brown remove and allow to cool.