Black Eye Pea Croquettes Recipes

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BLACK EYED BEAN / BLACK-EYED PEAS CROQUETTES



Black Eyed Bean / Black-Eyed Peas Croquettes image

You can do croquette or burger shapes, they'll still taste yummy! If you're vegan, leave out the cheese and egg. The 'time to make' doesn't include the time the mixture has to sit in your fridge! Goodness knows where I got this recipe from - the card I wrote it on dates from the early '80s!

Provided by Tina and Dave

Categories     Lunch/Snacks

Time 20m

Yield 8 croquettes

Number Of Ingredients 11

227 g beans, tinned or canned
114 g breadcrumbs
57 g ground nuts
114 g cheddar cheese
1 garlic clove, crushed
1 teaspoon marjoram
1 teaspoon sage
salt
pepper
1 egg, beaten
seasoned flour

Steps:

  • Drain beans / peas and mash them.
  • Mix with all the other ingredients and season to taste. The mixture should be quite moist.
  • Chill for between 1 and 2 hours until firm.
  • Shape into 8 croquettes. Dip into beaten egg then into the seasoned flour.
  • Shallow fry for 4 - 5 minutes on each side.

Nutrition Facts : Calories 123.9, Fat 6.1, SaturatedFat 3.4, Cholesterol 41.4, Sodium 201.7, Carbohydrate 10.7, Fiber 0.7, Sugar 1, Protein 6.3

SHRIMP AND BLACK-EYED PEA "CROQUETTES"



Shrimp and Black-Eyed Pea

Categories     Bean     Shellfish     Fry     Seafood     Shrimp     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 12

2/3 cup dried black-eyed peas (1/4 pound), picked over
1 medium onion, chopped
1/2 cup loosely packed fresh cilantro leaves
3 drained bottled red malagueta peppers*
1 1/4 teaspoons salt
24 medium shrimp in shell (3/4 pound), peeled, leaving tail and first segment of shell intact, and deveined
2 large eggs, lightly beaten
1 1/2 cups panko** (Japanese bread crumbs) or plain coarse dry bread crumbs
About 6 cups vegetable oil (48 fluid ounces)
Accompaniment: lime wedges
Special Equipment
a deep-fat thermometer

Steps:

  • Soak peas in water to cover by 2 inches at least 8 hours and up to 12. Drain in a colander.
  • Put oven rack in middle position and preheat oven to 250°F. Line a baking sheet with wax paper.
  • Pulse peas, onion, cilantro, peppers, and 1 teaspoon salt in a food processor until finely chopped, then transfer to a bowl.
  • Toss shrimp with remaining 1/4 teaspoon salt. Press a scant tablespoon pea mixture around each shrimp, encasing shrimp in a thin even layer but leaving tail (and shell) exposed, then transfer to baking sheet.
  • Put eggs and panko in 2 separate shallow bowls. Holding 1 shrimp by the tail, dip coated portion of shrimp first into egg, letting excess drip off, and then into crumbs, returning shrimp to baking sheet. Coat remaining shrimp in same manner.
  • Line another baking sheet with paper towels. Heat 1 1/4 inches oil in a 5- to 6-quart heavy pot (9 to 10 inches in diameter) until it registers 350°F on thermometer. Fry croquettes in 4 batches, turning over once or twice, until deep golden, 2 to 3 minutes per batch, transferring with a slotted spoon to paper-towel-lined baking sheet. Keep fried croquettes warm in oven while frying remainder, returning oil to 350°F between batches.
  • Serve croquettes immediately.
  • *Available at Latino markets and Sendexnet (866-736-3396; sendexnet.com).
  • **Available at Asian markets, some supermarkets, and Uwajimaya (800-889-1928).

BLACK-EYED PEA FRITTERS



Black-Eyed Pea Fritters image

Provided by Damaris Phillips

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 23

1 medium Vidalia onion, small dice (about 1 1/2 cups)
1/2 red bell pepper, small dice (about 1/2 cup)
1 clove garlic, minced
Two 15.5-ounce cans black-eyed peas, rinsed and drained
1 tablespoons all-purpose flour
1 large egg
1 large green onion, green part chopped, plus more for garnish
1 tablespoon chopped fresh oregano
1 teaspoon lemon zest
1/2 teaspoon cayenne pepper
1 cup fresh breadcrumbs
1/3 cup coconut oil
3/4 cup shredded firm aged sheep or goat cheese, such as Singing Brook from Blackberry Farm
Kosher salt and freshly ground black pepper
Onion Jam, recipe follows, for serving
1 1/2 teaspoons unsalted butter
2 Vidalia onions, julienned (if not in season, any sweet onion will do)
2 lemons, zested and juiced
1/4 teaspoon minced fresh ginger
Kosher salt
1/2 cup firmly-packed brown sugar
1/4 teaspoon ground coriander
Freshly ground black pepper

Steps:

  • Preheat oven to 350 degrees F.
  • Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
  • Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
  • Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
  • Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
  • Top with the onion jam and garnish with the green onions.
  • Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
  • Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.

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