Pure Mountain Split Pea & Sweetcorn Cakes with Cilantro & Sour Cream

To serve

Sour Cream

Salt

Fresh cilantro, chopped

1. Pulse split peas and corn together in a food processor until blended. Add the remaining ingredients and combine them into a batter. Heat canola oil in a large skillet over medium to high heat and spoon batter into the hot oil. Pan fry on both sides for 5 – 7 minutes each till browned. Drain excess oil on a kitchen towel.

2. Combine sour cream, chopped chives, and salt to taste. Refrigerate until needed.

3. Serve the cake hot and topped with sour cream and cilantro.

Precooking tips

· To prepare the split peas, soak for a minimum of 1 hour to overnight in salted water. Drain and pressure cook for about 30 minutes. If you’d prefer to skip this step, soak for about 30 minutes in boiling hot water and follow the above recipe using a pressure cooker. Once you add the water in step 3, turn on the pressure cooker and cook for about 3 whistles or so until the peas are cooked. If the consistency isn’t thick enough at this point, you can simmer for slightly longer.