Ingredients
SERVES: 8 croquettes
– 200 g black-eye peas
– 2 tbsps. EVO
– 350 g mushrooms
– 1 garlic clove crushed
– 1 or 2 chilli peppers deseeded and chopped
– 1 tsp. cumin
– 2 tbsps. chickpea flour
– salt to taste
– black pepper to taste
– 1 small egg beaten
– corn flour as required
– seed oil as required
Directions
Soak the black-eye peas overnight in cold water; then rinse, drain and cook them for ab. 50-60 minutes in abundant salted water. Once cooked, drain and set aside. Meanwhile, heat up a little EVO in a large frying pan and lightly sauté the mushrooms along with garlic, chillies and cumin for 5-6 minutes or until mushrooms are tender. Sprinkle them with chickpea flour and keep cooking over low flame while stirring for 2-3 more minutes. At this point, turn the flame off, add in the beans and season well. The mixture should be soft, but not liquid. Once reached the right texture, remove from the heat, let it cool for a while and store in the refrigerator for several hours. Then, shape the mixture into 8 croquettes. Right after, dip them in the beaten egg and then coat them in corn flour. Finally, fry them for a few minutes in hot oil, constantly turning them. Serve hot.