Sometimes when I'm really hungry and scrambling around the kitchen for I don't know what, I have my most creative moments. Not that I think these are extremely innovative but cooking with beans is a new thing for me. Tonight I decided to grab a can of black-eyed peas from the cupboard and see what I could do with them. Patties or croquettes are always popular at our house so I dumped them into the food processor, added a big bunch of cilantro, half an orange pepper going soft in the fridge along with a few other ingredients. They turned out pretty well. I would have liked a bit more crispness, they were a bit soft but the flavours were nice, fairly mild with a bit of sweetness from the carrot and pepper. I'm pleased that I was able to include more veggies on the off chance that my daughter would eat these.
I made the most delicious cilantro-wasabi flavoured vegannaise sauce to go with them and I was so enamoured of the sauce I practically used the bean cakes to sop it up like they were bread. Here is my cobbled together recipe for the croquettes:
2 cups cooked black-eyed peas (19 ounce can)
1 medium onion chopped
1/2 sweet bell pepper
1/2 cup fresh cilantro
1 medium carrot grated
1 tablespoon fresh ginger grated
2 tablespoons soy sauce
1 cup bread crumbs
1/2 cup gluten flour (or any flour you like)
oil for frying.
Yield: 10 small patties
In a food processor, pulse together the beans, onion, bell pepper and cilantro until well mixed, not completely pureed. In a medium sized mixing bowl add the bean mixture to the grated carrot, ginger, soy sauce and mix well. Add in the bread crumbs and flour using your hands to incorporate well. Shape into small patties approximately 3 inches wide. Fry on medium heat until browned on both sides.
|Black Eyed Pea and Cilantro Croquettes|