Žirnių košė – split pea mash with fried onions

Ingredients (serves 3)

• Split peas (dry)250 g
• Onion200 g
• Rapeseed / sunflower oil20 g
• Pickled cucumbers (fermented)200 g

Also: Water, bay leaf, salt, pepper, dill

Method

1. The evening before, cover 250 g split peas with cold water and leave to soak. Before cooking, drain the water and rinse the peas.
2. Put the peas in a pot, cover with cold water to 3 cm above them and add a bay leaf. Bring to the boil over high heat (5–7 min) and skim off the foam.
3. Cook over low heat, partly covered, for 40–60 min, until the peas fall apart. Stir now and then, and if it thickens too fast, add a splash of water.
4. While the peas cook, slice the onions (200 g) into thin half-moons.
5. Heat 20 g oil (2 tbsp) in a frying pan over medium heat, add the onions and turn down to low heat. Fry for 15 min, stirring often, until golden.
6. Remove the bay leaf, mash the peas with a potato masher, season lightly with salt and add pepper.
7. Serve the mash with the onions, pickled cucumbers and dill. Cool any leftovers and keep in the fridge for up to 3 days.