Potato And Cilantro Patties - cooking recipe

Ingredients

1/3 cup dried yellow split peas, rinsed
3 large potatoes, chopped
1/2 cup chickpea flour or all-purpose flour
1/3 cup tikka masala paste
2 tbsp chopped fresh mint, plus additional mint leaves for salad
2 tbsp chopped fresh cilantro
1 tbsp lemon juice
1/4 cup vegetable oil
3 None tomatoes, sliced
1 small red onion, sliced
None None FOR THE TAMARIND SAUCE
1/3 cup tamarind concentrate
2-3 tbsp grated palm sugar or brown sugar
2 tsp grated fresh ginger
1 tsp ground cumin

Preparation

Soak split peas in water for 40 mins. Drain. Place in a small saucepan and cover with cold water. Bring to a boil on high heat. Reduce heat to low. Simmer for 10-15 mins, until just tender. Drain.
Bring potatoes and water to cover to a boil in a medium saucepan on high heat. Reduce heat to low. Simmer for 10-12 mins, until tender. Drain, mash and cool.
For the tamarind sauce, place all ingredients in a small saucepan on low heat. Stir until sugar dissolves. Increase heat to high and bring to a boil, stirring. Remove from heat. Cover to keep warm.
Mix split peas, potatoes, flour, paste, mint, cilantro and lemon juice in a large bowl. Season. Shape into 30 balls. Flatten slightly.
Heat oil in a medium skillet on medium-high heat. Cook patties in batches for 1-2 mins each side, until browned. Drain on paper towels. Serve with sauce and combined tomato, onion and mint leaves.