Yellow Split Pea Fritters with Spicy Dipping Sauce by Louise Clarke

Louise Clarke Theatre of Food at the Electric Picnic 2015

This dish has been created by Louise Clarke from Nude Food in Dungarvan for the Theatre of Food at the Electric Picnic 2015 with ingredients from Ardkeen Quality Food Store. It is part of Louise's Vegan Feast which includes some other great recipes which you'll find here on!

Serves 4 | 30 mins prep 


  • 225g yellow split peas – soaked overnight

  • 2 medium onions, finely chopped

  • 2 red chillies, finely chopped

  • ½ tsp paprika

  • Large handful chopped coriander

  • ½ tsp ground black pepper

  • 2 garlic cloves crushed

  • 1 tsp grated ginger root

  • 2 tbsp tomato puree

  • 1 tbsp highbank apple syrup

  • 4 tbsp vegan soy sauce

  • ½ chilli flakes


Drain and rinse soaked peas.

Blend half of the peas to a smooth paste and roughly chop remaining peas to create some bite.

Place all split peas and the rest of the ingredients in a bowl.

Mix together until all ingredients are combined.

Take dessertspoons of the mixture and roll to a flat patty.

Drizzle the frying pan with oil and fry the patties in batches until golden brown.

Drain each patty on kitchen paper

Serve with a garnish or side salad and the spicy dipping sauce.

Mix the crushed garlic, grated ginger and tomato paste until well combined.

Add the Highbank Syrup, Soya Sauce and dried chilli to the mix. Stir together until fully blended.

Place the dipping sauce in a small bowl and serve with the split-pea fritters.


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