Friday, March 10, 2017

Black-eyed Pea Croquettes

So it is well known that I make Black Bean Burgers all the time. I love the versatility of the recipe and the ability to make a week of lunches in about 15 minutes. Today, I found myself with a bowl of leftover black-eyed peas in the fridge and the desire for something new. This recipe is also great because I always have canned black-eyed peas in the pantry since they are one of my husband's favorite vegetables, which means I can make this recipe anytime. So whether you use leftover homemade, like I did, or canned, this recipe is great. Additionally, these are not coated and fried like traditional croquettes, which makes them an even better option. Enjoy these as a side dish, on a sandwich, or with a side salad for a delicious, healthy, and easy meal. These do not hold or reheat well, so enjoy them while they're hot.
2 Cups Black-eyed Peas, drained and rinsed
3 Scallions, whites and greens thinly sliced
1 Clove Garlic
1 Egg, lightly beaten
3/4 Cup Bread Crumbs, preferably whole wheat
Salt and Pepper
2 Tablespoons Vegetable Oil
1. Place the rinsed and drained black-eyed peas into a large bowl. Use a fork to mash them into a smooth consistency, but leaving a little texture.
2. Add the scallions. Grate the garlic into the bowl. Use the fork to combine. Add the egg, salt and pepper (to taste) and mix thoroughly.
3. Add enough bread crumbs until the mixture holds together when formed into balls. You may need a little more or less depending on your mixture.
4. In a large skillet, heat 1 Tablespoon of oil over Medium heat. Cook three croquettes at a time to avoid overcrowding the pan for 4 min per side or until golden. If they are cooking to fast, reduce the heat. Remove to a paper towel lined plate and add the remaining oil to the pan for cooking the remaining croquettes.

***Note: I did not add salt because I knew the seasoning of my peas. You will have to gauge based on your taste. Feel free to add additional spices. I kept it simple to allow my toddler to try them.