Split Pea and Mint Croquettes with Minted Yogurt

2 cups yellow split peas
3 garlic cloves
2 onions, 1 cut into quarters and 1 very finely chopped or grated
Olive oil
Large bunch of fresh mint, chopped, or 1 Tbsp cumin seeds, toasted and ground
3/4 cup breadcrumbs
3 oz hard sheep's cheese, such as manchego or pecorino, grated
1 egg
1 red chili, deseeded and chopped (optional)
Salt and black pepper
Flour, for dusting

For the sauce:
1 cup plain yogurt
Large bunch of fresh mint, roughly chopped
2 garlic cloves, finely chopped

1. Put the split peas in a pan with the garlic, quartered onion, a good splash of olive oil, and 3 cups water and cook, stirring occasionally, until the split peas disintegrate into a puree with a bit of texture, not smooth (about 20-25 minutes). You can add more water if it is too dry, and more olive oil to taste. Leave to cool. You can do this stage the day before.
2. Mix the cold puree with the finely chopped onion, chopped mint, breadcrumbs, cheese, egg, chili, salt, and pepper. Mix well and shape into croquettes. Dust in flour and fry in hot olive oil until golden brown on both sides. Drain on paper towels to absorb any excess oil.
3. To make the sauce, mix the yogurt, mint, and garlic in a food processor with just enough water to give the consistency you want, usually in the region of 1/2 cup.

Source: Fresh from the Garden, by Sarah Raven

Try #1 - June 8, 2015
These were good; similar to my chickpea fritters.  I used green split peas, and it seemed like it took longer than the suggested 20-25 minutes to really get them soft - like closer to 45 minutes to an hour.  Nathan, Abby, and I liked them... they weren't really a hit with the other kiddos.  Oh well.