DEEP-FRIED BULGUR WHEAT AND PEA BALLS

SERVES: 6 // PREP TIME: 20 MINUTES + SOAKING // COOKING TIME:15 MINUTES

INGREDIENTS

50 g bulgur wheat

2 x 410 g cans peas, drained and rinsed 1 egg

2 tsp ground cumin

1 tsp turmeric

Pinch of chilli powder

1 tbsp fresh coriander, chopped Salt and pepper

1 1/2 cups breadcrumbs

Oil for deep frying

METHOD

1. Soak bulgur wheat in half a cup of cold tap water for 40 minutes until it raises and the water has been absorbed. Place in a food processor with peas, egg, cumin, turmeric, chilli powder, coriander and seasoning. Pulse to a slightly chunky paste. Shape into 30 equal-sized balls and roll in seasoned breadcrumbs.

2. Heat oil in a deep-frying pan until a cube of bread added to the oil sizzles and turns golden immediately. Carefully cook a few balls at a time for 1-2 minutes until golden and crisp. Drain on kitchen paper and serve with some sweet chilli sauce.