If yellow split peas aren’t something you use very often, get ready for a fabulous way to put them to use!
Crispy, spicy and flavorful, these Burmese yellow split pea fritters can be served as appetizers or the main course with your favorite dipping sauce. They can also be thought of as Burmese falafel and are wonderful served up in pita bread with veggies and drizzled with a refreshing yogurt sauce.
Most commonly referred to as Burma, the nation’s official name is the Republic of the Union of Myanmar, a sovereign state in Southeast Asia bordered by India, Thailand, Bangladesh, China and Laos. Burma’s cultural influences are as varied as their nation’s different ethnic groups and their cuisine covers the range of seafood, meat, poultry rice, noodles, wheat, potatoes, tomatoes, beans and a variety of fermented foods.
A simple and naturally vegetarian, vegan and gluten free dish, these Burmese split yellow pea fritters are deliciously flavorful and can be prepped well in advance.
Let’s get started!
Rinse and soak the yellow split peas overnight. Be sure to thoroughly drain and pat them dry or the fritter mixture will be too wet.
Place all of the ingredients in a food processor.
Pulse the ingredients to form a semi-smooth and gritty paste with some chunks of peas. Do not over-process.
Form the mixture into patties (they will very moist). Cover and refrigerate the patties for at least 3 hours or overnight.
Heat some oil in a frying pan and fry the patties on both sides until golden brown.
Serve with your choice of dipping sauce (eg, chili sauce). You can also use these fritters likeBurmese-style falafel with pita bread, veggies and a yogurt sauce.
Enjoy!
Burmese Yellow Split Pea Fritters (Baya Kyaw)
Ingredients
- 1 cup dried yellow split peas ,rinsed and soaked overnight and throughly drained and patted dry
- 1 medium yellow onions ,finely chopped
- 1/2 cup chopped fresh cilantro
- 1 red chili pepper ,minced (remove seeds if you prefer it not spicy)
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground turmeric
- 2 teaspoons fresh minced ginger root
- 2 cloves garlic ,minced
- Oil for frying
Instructions
- Place all of the ingredients in a food processor. Make sure the peas have been thoroughly drained otherwise the mixture will be too wet. Pulse the ingredients to form a semi-smooth and gritty paste with some chunks of peas. Do not over-process.
- Form the mixture into patties (they will very moist). Cover and refrigerate the patties for at least 3 hours or overnight.
- Heat some oil in a frying pan and fry the patties on both sides until golden brown.
- Serve with your choice of dipping sauce or use as a Burmese-style falafel with pita bread, veggies and a yogurt sauce.
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Adriana Lopez-Martin says
19 July, 2016 at 10:19 pmWhat a fabulous and easy idea. Great for appetizers too. In my culture we do something like this but with black beans and it is heavenly. I must try this recipe soon =)
Rebecca @ Strength and Sunshine says
20 July, 2016 at 3:46 amPerfect timing! I just bought a bag of yellow split peas the other week!
Citra Kale @Citra's Home Diary says
20 July, 2016 at 5:55 amI visited Burma once long time ago, and ate this. The taste almost like Indonesian corn fritter. Thx for sharing this recipe Kim! great post!
Dee Dee (My Midlife Kitchen) says
20 July, 2016 at 6:51 amI love the flavors and textures in this recipe! What a fantastic way to use an under-used ingredient like the yellow split pea. Yum!
Alisa Fleming says
20 July, 2016 at 7:11 amI love all of the culture that goes along with this dish, and it looks so wonderfully flavorful, yet simple. Pinned it!
Justine | Cooking and Beer says
20 July, 2016 at 9:01 amI love your photos! I would go crazy for these fritters. Split peas are my favorite!
Kacey @ The Cookie Writer says
20 July, 2016 at 9:50 amI have never been a huge fan of peas, but split pea soup is soooo good, so I know I would love these fritters! Such a fun recipe!
Lauren Kelly Nutrition says
20 July, 2016 at 2:42 pmI can’t even tell you how much I LOVE These!! They are so pretty!
Debra A Attinella says
20 July, 2016 at 7:35 pmWhat a great idea – we love fritters!
Angie says
21 July, 2016 at 5:32 amThese pea fritters look so good! I love learning how to do new things, and they are so cute, my kids will love them!
Katerina @ Diethood says
21 July, 2016 at 8:18 amOh man, all those flavors! This looks and sounds SO darn good!
Dee says
21 July, 2016 at 2:29 pmThese look so tasty — perfect for a snack or light lunch!
Renee - Kudos Kitchen says
22 July, 2016 at 5:48 amI’ve never seen anything like these but I’ll bet they’re amazing. I love the crispy outer crust and the look and color of the creamy inside. Perfect for a meatless main course. I’ll need to try these!
Sharon @ What the Fork Food Blog says
22 July, 2016 at 8:49 amYUMMY! I love this! It is so different but it sounds delicious too!
Katie says
31 July, 2016 at 7:08 amThese look delicious! I’ve recently decided to become vegetarian (again)- I’d love to see even more vegetarian dishes on your great blog ;0)
Maryanne | the little epicurean says
12 August, 2016 at 10:02 amI’m excited to try these! A new Burmese restaurant just opened in town and now I’m super interested in their cuisine!
Paul edwards says
18 August, 2016 at 1:28 amThese are grown inbetween sugar cane planting to condition the soil over here. Cropping is imminent. Do you think fresh turmeric would work ? Its much easier to find than powder here.
Regards Paul.
Kimberly @ The Daring Gourmet says
21 August, 2016 at 8:54 pmThat’s really interesting, Paul, thanks for sharing! Absolutely, fresh turmeric will work great.
Susan says
18 August, 2016 at 3:08 pmI’ve never been a fan of yellow split peas (my mother made split pea soup with yellow split peas when I was growing up, which was good, but I wasn’t a fan). However, I am always intrigued by cuisines from other parts of the world, and this is the first Burmese recipe I’ve seen, so I’m interested in trying it. I especially like the idea of these fritters being like falafel, which is one of my very favorite dishes.
Kimberly @ The Daring Gourmet says
18 August, 2016 at 10:10 pmI haven’t cooked a whole lot with yellow split peas either, Susan. I feel the same as you do about falafel and that reminds me that I keep meaning to publish my recipe for them and keeping forgetting. Thanks for the reminder!
Susan says
19 August, 2016 at 7:23 amI would love to see your recipe for falafel!! I await it eagerly.
Monika says
19 August, 2016 at 9:09 amThe fritters are almost exactly a replica of an Indian recipe except we add red chilli powder and cumin and coriander powder
Kimberly @ The Daring Gourmet says
19 August, 2016 at 9:13 amHi Monika, I’m not familiar with Indian ones specifically, what is the name of the Indian dish?
bob says
23 August, 2016 at 1:43 amHi Kimberly,
looking forward to trying the split peas, and thanks for the great tips and recipe for the schnitzel (So Thats How You Do It ) As good as the real thing
Kimberly @ The Daring Gourmet says
23 August, 2016 at 9:00 amThanks so much, Bob! :)
linda says
3 March, 2017 at 12:06 pmQuestion: after soaking all night, the spit peas are still pretty hard. Is that ok?
Kimberly @ The Daring Gourmet says
3 March, 2017 at 12:08 pmYes, Linda, that’s perfectly normal. Happy fritter-making! :)