Made these Indian-ish split pea fritters the other day after trying to figure out what I could do with split peas other than make soup. I tried following this recipe from the New York Times, but ended up straying quite a bit and not for the better. Now, mind you, these were freaking delicious, especially with that mango chutney there, but they were very spongey because I lost patience and added way to much water and then way to much flour during the 'mushing up' part of the process. Next time, and oh yes there will be a next time, I will hold back on the water and flour and hope that they come out with a much more delicate texture inside. Yum. Plus who can resist that color?