2 cans (15.83 oz) black eyed peas rinsed & drained
1 large egg
1 tsp ground cumin
3/4 tsp salt
1 1/4 c Japanese Bread Crumbs (panko) divided
1/2 c bottled roasted red peppers, drained and chopped
1/3 c chopped red onion
1/2 c chopped cilantro
3 tbsp all purpose flour
2 minced garlic cloves
Peanut Oil (or other oil) for frying
Cranberry Red Pepper Salsa (see next recipe)
Process 1 1/2 cups of black eyed peas int he food processor until coarsly chopped. Whisk egg, cumin and salt in large bowl. Add chopped peas, whole peas, 3/4 c bread crumbs and next 5 ingredients. Stir well to combine. Place remaining breadcrumbs in a shallow dish. Using a 1/4 c measuring cup, shape pea mixture into a cake and dredge in breadcrumbs. Repeat with remaining mixutre. Place on a baking sheet lined with plastic and cover and chill overnight.
Pour 1 inch of oil into a large skillet and heat to 350. Fry in batches approximately 3 minutes or until golden. Drain and serve immediately.
** This is a new holiday tradition at my house! I love these things! You can also bake them but the outside doesn't get quite as crispy **
No comments:
Post a Comment