Black -Eyed Pea Croquettes
2 Cups black -eyed peas, soaked overnight in spring water
1/2 Teaspoon sea salt
1 Tablespoon shoyu
1 Teaspoon ground cumin
2 Cups safflower oil for frying
Dipping Sauce
1/2 Cup barley malt
1-2 Tablespoons organic dijon mustard
Chopped parsley or cilantro for garnish
Place soaked beans in food processor. Add salt, shoyu, and cumin. Blend until you get fine shreds of bean, but don’t blend into a pulp. The mixture will be slightly wet but can hold together. Form palm-sized croquettes with your hands. Heat 1 Inch of oil in a cast iron skillet to about 350’F To test the oil, drop in a tiny amount of croquette mixture. If it bubbles furiously and rises to the top, the oil is ready. Do not let the oil get so hot that it smokes. You may need to make little adjustments to the heat under the oil throughout the cooking process to avoid burning the croquettes. Place 4 croquettes in the oil and let fry for about 4 minutes on each side. Place on paper towel to drain extra oil. Heat barley malt and mustard over low heat until it bubbles. Pour over croquettes or into individual dipping bowls. Garnish with parsley or cilantro. Serve while still hot.
– These turned out to be a total BOMB for me. I was worried about using soaked beans instead of fully cooked beans so I cooked them. The patties wouldn’t hold together.. they were mushy but tasted good and smelled great.
All recipes are printed with permission from Jessica Porter
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Day 29- Red Radish Pickles