Green Pea Cakes with Gingered Spinach - Indian - Veggie

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Green Pea Cakes with Gingered Spinach - Indian - Veggie

 

Recipe By :1995 Food & Wine Annual (American Express Publishing Corp)

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Pea Cakes:

1 cup dried green split peas (about 1/2 pound)

1 small onion -- coarsely chopped

1 small mild fresh green chile -- such as Anaheim, seeded and

coarsely chopped

1 tablespoon fresh ginger -- finely chopped

1/2 teaspoon salt

3/4 cup vegetable oil -- for frying

Gingered Spinach:

2 tablespoons vegetable oil

1 teaspoon mustard seeds

1/4 teaspoon cumin seeds

1/4 teaspoon turmeric

1/2 teaspoon garam masala -- (available at specialty stores and

Indian markets)

1 medium onion -- thinly sliced

1 tablespoon fresh ginger -- finely chopped

3 large garlic cloves -- thinly sliced

1 medium jalapeno chiles -- halved lengthwise and thinly sliced

crosswise (1 to 2)

1 pound fresh spinach -- tough stems trimmed

1 tablespoon unsalted butter

4 medium tomatoes -- peeled and coarsely chopped

Salt and freshly ground black pepper

1/4 cup fresh cilantro leaves

Lemon wedges -- for serving

 

Make the pea cakes:

In a large bowl, cover the dried green split peas with 4 cups of water and let

soak overnight. Drain and rinse the split peas and transfer them to a food

processor. Add the onion, fresh green chile, fresh ginger, salt, and 1/4 cup of

water, and process until pureed.

 

Make the gingered spinach:

Heat the vegetable oil in a large saucepan. Stir in the mustard seeds and the

cumin seeds and cook over moderately high heat, stirring, for 1 minute. Add the

turmeric and the garam masala and cook for 1 more minute. Add the sliced onion

and the chopped fresh ginger and cook, stirring, until the onion is softened,

about 3 minutes. Stir in the sliced garlic and jalapeno and continue cooking

until fragrant, about 2 more minutes.

Add the fresh spinach to the pan in large handfuls, stirring until the leaves

are wilted before adding another handful. Cook, stirring, until the exuded

liquid has evaporated, about 2 minutes.

Stir in the butter until melted, then add the chopped tomatoes. Lower the heat

to moderate and simmer, stirring occasionally, until the mixture is thickened,

about 10 minutes. Season the mixture with salt and pepper and keep warm.

 

To finish the pea cakes, heat the 3/4 cup vegetable oil in a large skillet. For

each cake, drop 2 tablespoons of the split pea mixture into the skillet,

pressing down on them lightly to make 3-inch rounds. Fry the cakes over

moderately high heat until browned on the bottom, about 4 minutes. Turn the

cakes and brown the other side, 2 to 3 minutes longer.

 

Transfer to paper towels to drain and keep warm while you fry the remaining

cakes.

 

Arrange the green pea cakes on 4 large plates and spoon the gingered spinach

alongside. Garnish the dish with the fresh cilantro leaves and serve with lemon

wedges.

 

Yield: 4 servings

 

S(MC format by Chupa Babi):

" 02.06.06 "

 

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Per Serving (excluding unknown items): 700 Calories; 52g Fat (64.9% calories

from fat); 18g Protein; 46g Carbohydrate; 18g Dietary Fiber; 8mg Cholesterol;

378mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 3 Vegetable; 10 Fat.

 

 

Nutr. Assoc. : 0 5096 0 20103 0 0 0 0 0 939 491 0 27158 0 0 0 20103 0 0 0

0 0 0