Potato And Cilantro Patties

• 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

1. 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.
2. 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.
3. 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.
4. Mix split peas, potatoes, flour, paste, mint, cilantro and lemon juice in a large bowl. Season. Shape into 30 balls. Flatten slightly.
5. 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.

peas, potatoes, chickpea flour, tikka masala, fresh mint, fresh cilantro, lemon juice, vegetable oil, tomatoes, red onion, tamarind sauce, tamarind concentrate, sugar, ginger, ground cumin

Taken from recipes-plus.com/api/v2.0/recipes/27834 (may not work)