Green split peas

when you soak them do you use hot water or cold
Cheers

Can use either. I dont think they need soaking at all but need to be cooked for around 1-1/2 hours.

ceila, I'm with frances 1266, split peas do NOT need to be soaked -I've just checked re this in one of Alison Holst's books where there is a chart re soaking times and the need to or not soak dried beans, split peas, etc. :-))

Oh ok thanks

I don’t soak them either, i use them for soup plus I have a yummy recipe to make them into cakes like fritters they are spicy and yummy, I do soak them when I use them this way, but that’s the only time

Motorbo, would you kindly share the recipe for the fritters, would really appreciate it. Thanks

I soak mine- saves cooking time- therefore electricity. Bills are getting too high again.

Do not add salt till after lentils are cooked. Salt prevents them breaking down and you will have hard little bullets.

courtesy of the great Annabel Langbein, i usually serve them with salads and pita bread

Tibetan Split Pea Cakes
Prep 10 minutes
Cook 10-15 minutes
makes about 3 dozen

These spicy little cakes can also be made with lentils or dried beans. They can be made ahead of time and re-heated.

1 cup split peas
2 cloves garlic, crushed
1 tsp root ginger, finely chopped
1 tsp grated lemon rind
1 tsp turmeric
2 tsp cumin
½ tsp chilli powder
1 tsp salt
¼ cup onion, finely chopped
1 cup milk
½ tsp baking soda
2/3 cup self-raising flour
oil for deep frying

Soak the peas overnight in cold water. Rinse several times then drain thoroughly. Place in a blender and blend with all the other ingredients to a semi-smooth mixture. Heat a heavy-bottomed fry-pan over medium heat and oil it lightly. Drop spoonfuls of the mixture in the pan, flatten slightly into small pancakes and cook for about 2 minutes on each side until golden. They will keep, covered for about 2 days in the fridge or they can be frozen. Re-heat for 5-8 minutes in oven at 220°C.

Busy Day Dinner Idea: Serve with a salad of cherry tomatoes, roasted red pepper, cucumber and mint, with Tibetan Yoghurt Sauce drizzled over.

Tibetan yoghurt sauce: Puree together until smooth 1 peeled tomato, ½ - 1 tsp chilli powder, 1 cup unsweetened yoghurt, 2 finely chopped cloves garlic, 1 tsp finely chopped fresh ginger, ½-1 tsp salt (to taste) and ¼ cup chopped mint or coriander. Keep chilled until ready to serve. Makes about 1 ¼ cups.

From Annabel’s book, The Best of Annabel Langbein: Great Food for Busy Lives.
Photography by Kieran Scott

Thanks so much - sounds lovely - will give them a go soon.

And you will "fluff" a lot if you add salt during the cooking process. LOL