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Home Ā» Food Ā» Burmese Yellow Split Pea Fritters (Baya Kyaw)

Burmese Yellow Split Pea Fritters (Baya Kyaw)

July 19, 2016 by Kimberly Killebrew Ā· 27 Comments

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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. Ā 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. Ā 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.

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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.

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Let’s get started!

Rinse and soak the yellow split peas overnight. Ā Be sure to thoroughly drain and pat them dry or the fritter mixture will be too wet.

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Place all of the ingredients in a food processor.

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Pulse the ingredients to form a semi-smooth and gritty paste with some chunks of peas. Do not over-process.

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Form the mixture into patties (they will very moist). Cover and refrigerate the patties for at least 3 hours or overnight.

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Heat some oil in a frying pan and fry the patties on both sides until golden brown.

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Serve with your choice of dipping sauce (eg, chili sauce). Ā You can also use these fritters likeBurmese-style falafel with pita bread, veggies and a yogurt sauce.

Enjoy!

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Burmese Yellow Split Pea Fritters (Baya Kyaw)

Kimberly Killebrew
Crispy, spicy and flavorful, these Burmese yellow split pea fritters can be served as appetizers or the main course with your favorite dipping sauce. 
Print Recipe
No ratings yet
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Servings 16 2-inch patties
Calories 46 kcal

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.

Nutrition

Calories: 46kcal | Carbohydrates: 8g | Protein: 3g | Sodium: 220mg | Potassium: 142mg | Fiber: 3g | Sugar: 1g | Vitamin A: 80IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.6mg
Tried this recipe? Mention @daringgourmet or hashtag #daringgourmet

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27 Comments →

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27 Responses

  1. linda says

    March 3, 2017 at 12:06 pm

    Question: after soaking all night, the spit peas are still pretty hard. Is that ok?

    Reply
    • Kimberly @ The Daring Gourmet says

      March 3, 2017 at 12:08 pm

      Yes, Linda, that’s perfectly normal. Happy fritter-making! :)

      Reply
  2. bob says

    August 23, 2016 at 1:43 am

    Hi 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

    Reply
    • Kimberly @ The Daring Gourmet says

      August 23, 2016 at 9:00 am

      Thanks so much, Bob! :)

      Reply
  3. Monika says

    August 19, 2016 at 9:09 am

    The fritters are almost exactly a replica of an Indian recipe except we add red chilli powder and cumin and coriander powder

    Reply
    • Kimberly @ The Daring Gourmet says

      August 19, 2016 at 9:13 am

      Hi Monika, I’m not familiar with Indian ones specifically, what is the name of the Indian dish?

      Reply
  4. Susan says

    August 18, 2016 at 3:08 pm

    I’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.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 18, 2016 at 10:10 pm

      I 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!

      Reply
      • Susan says

        August 19, 2016 at 7:23 am

        I would love to see your recipe for falafel!! I await it eagerly.

        Reply
  5. Paul edwards says

    August 18, 2016 at 1:28 am

    These 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.

    Reply
    • Kimberly @ The Daring Gourmet says

      August 21, 2016 at 8:54 pm

      That’s really interesting, Paul, thanks for sharing! Absolutely, fresh turmeric will work great.

      Reply
  6. Maryanne | the little epicurean says

    August 12, 2016 at 10:02 am

    I’m excited to try these! A new Burmese restaurant just opened in town and now I’m super interested in their cuisine!

    Reply
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kimberly killebrew the daring gourmet

Welcome!Ā  I’m Kimberly and I share delicious originals, revitalized classics and authentic dishes from around the world.Ā  Come travel the world through your taste buds!

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