Bees in My Bonnet

Some time back we discussed the advantage of keeping split peas in our store cupboards, for they are one of the cheapest and nutritious ingredients. Normally we never look much further than using them to make split pea soup, so here today is a very different recipe. This makes a good buffet snack, and also good to accompany a dish such as curried eggs. If you prefer, make larger balls then flatten them into 'burgers'. These eat well with salads, and make a good light lunch or supper dish.
Spiced up Split Pea Skewers: makes 36 (F)
8 oz ( 225g) chick peas, soaked overnight
1 large onion, grated
1 tsp ground cumin
1 tsp ground coriander
quarter tsp each chilli powder and salt
freshly ground black pepper
1 clove garlic, peeled and crushed
(to fry: use beaten egg, wholewheat flour, oil)
Drain the peas and put them into a pan, just covering them with clean cold water, then bring them to the boil and simmer until tender (about 1 hour), and all the liquid has been absorbed.
Mash with a fork, then add rest of ingredients (not those in brackets) and beat together (or liquidise) until smooth. Shape into small balls, each about the size of a walnut.
To serve now: dip in beaten egg and roll in flour ** then fry in batches for 3 - 4 minutes, turning once or twice, until golden. Drain on kitchen paper. Serve hot or cold. Serve several skewered on cocktails sticks with salad and pitta bread as a party snack. Or serve 'loose' with salad as a lunch /supper dish.
To freeze: open freeze at **. When solid bag, seal and label. Use within 3 months.
To serve from freezer: unwrap, and fry from frozen for 7 - 8 minutes, serve as suggested above.