This ingredients list in this recipe is fairly long, but the whole thing takes about 10 minutes to prepare. feel free to omit any ingredients you don’t have to hand.
Ingredients
- 3–4 tablespoons peanut oil (or almond oil, coconut oil or grapeseed oil if you don’t have peanut oil)
- ½ cup (70 g) yellow split peas
- ¼ cup (35 g) cashews
- ¼ cup (35 g) peanuts
- ¼ cup (35 g) pumpkin seeds
- 2 cups (110 g) plain corn flakes (with no added sugar)
- 3 tablespoons unsweetened flaked coconut
- 3–4 slices dried mango, finely chopped
- 2 tablespoons raisins
- ½ teaspoon ground cumin
- ¼ teaspoon paprika
- 1 teaspoon ground turmeric
- ½ teaspoon sea salt
- ½ teaspoon onion powder
- 2 teaspoons vegan Worcestershire sauce
- 1 freshly squeezed lime
- 1 green chilli/chile, deseeded and sliced
How to Make It
- Heat the oil in a saucepan over a medium heat. Fry the split peas, cashews, peanuts and pumpkin seeds for a few minutes until the split peas have softened and are cooked through. Add the corn flakes and toss until crispy.
- Add all the remaining ingredients. If the mixture gets dry, feel free to drizzle in 1 tablespoon of water. Stir to combine, remove from the heat and discard any remaining moisture or oil.
- Allow to cool, then refrigerate in an airtight container until you’re ready to serve it. It will keep for up to 1 week. If it softens after a few days, toast it slightly in the oven.
