Crispy Kik Alicha Patties with Berbere Yogurt Dip

Method

1. Rinse the peas and put them in a 18 cm pot with the water and turmeric. Bring to the boil over high heat, skim, then turn down to medium-low heat, set the lid ajar and cook for 38 min, stirring now and then. For the last few minutes take the lid off and keep stirring to drive off the water, until it's a thick paste that leaves a clear trail when you drag a spoon across the bottom. Spread it on a wide plate to cool.

   Add in this stepYellow split peas 120 gWater 450 mlGround turmeric ½ tsp

   high heat→medium-low heat

2. Very finely chop the red onion, garlic, green chili and cilantro, and grate the ginger. Add them to the cooled peas with most of the salt and half the panko and mash together with a fork. With wet hands, shape patties about 6 cm across and 1.5 cm thick (about 3 per serving). If the mix is too soft, add a little more panko.

   Add in this stepRed onion ½Garlic cloves 1Fresh ginger 8 gGreen chili 1Cilantro (coriander leaves) 5 gSalt 0.4 tspPanko breadcrumbs 20 g

3. Press the rest of the panko onto the outside of the patties, set them on a plate and chill for 20 min to firm up. Cold, firm patties won't fall apart in the pan.

   Add in this stepPanko breadcrumbs 20 g

4. Mix the Greek yogurt with the berbere, a squeeze of lemon juice, a little grated zest and the remaining salt to make the dip.

   Add in this stepGreek yogurt 120 gBerbere ½ tspLemon ¼Salt ⅛ tsp

5. Pour the oil into a frying pan to a depth of 3 to 4 mm and heat over medium heat to about 170 °C (a crumb dropped in should sizzle at once). Add the patties without crowding and fry in 1 batch, 3 min per side, until golden and crisp. Turn them gently with a spatula, and don't leave the pan unattended, as the oil can spit. Drain on paper towels.

   Add in this stepVegetable oil, for shallow frying 4 tbsp

   medium heat

6. Pile the warm patties on a plate and serve with the berbere yogurt dip, with a pinch of berbere sprinkled over for colour.