For the dough mix:
1/3 cup of split peas, (soaked) and ground
1/2 cup all purpose flour
1 tsp baking powder
1/2 tsp turmeric
1 tsp curry powder
1/2 tsp sea salt, pepper
3/4 cup of water
olive oil only if your pan is not non-stick
Whisk together all dough ingredients. Shred the potatoes and add with all other ingredients to the prepared dough mix. Stir so that all potato shreds are evenly covered with dough.
Heat a large skillet over medium heat. Add oil if necessary. Scoop the potato mixture onto hot skillet 2-3″ in diameter, pat to about 1/3 inch height. Lower patties cook faster from the inside without getting too dark on the outside.
Cover the pan with a lid and cook each side on medium heat for about 4-5 minutes or until golden brown.
Instead of the dough mix, you may use ready made “Pholourie Mix” from Guyank Brand. The traditional ‘Fleischkäse’ side dish can be replaced with skillet cooked slices of ‘Gimme Lean’. ©Mighty Forks 2011