Vegetable fritters are popular Trinidadian snacks and are largely East Indian in origin. Katchourie is often sold at the same street stands that sell Phoulourie and Sahina. This dish requires a little planning ahead since the split peas need to be soaked overnight.
2cupsdried yellow split peas, soaked overnight in 6cupswater
3clovesgarlic, finely chopped
1 small onion, finely chopped
3 fresh pimiento peppers, finely chopped, or 1½teaspoonspaprika
¼cup chopped chives, or 2scallions, chopped
½teaspoon ground turmeric
1Scotch bonnet pepper or other hot red chili pepper, finely chopped
1cupcanola oil, for frying
Drain the split peas and grind in a food processor to a coarse paste.
In a bowl, combine the ground split peas with the garlic, onion, pimiento, chives, flour, turmeric, salt, and hot pepper. Add enough water to form a loose dough, about the consistency of uncooked meatloaf.
Form the dough into patties 3 inches wide and ½ inch thick.
Heat the oil in a saucepan until hot (test by dropping a little flour into the pot; if it sizzles vigorously, the oil is ready). Add the patties in batches (do not overcrowd). Fry on each side until golden brown. Remove and drain on paper towels. Serve hot.