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1 can black-eyed peas, rinsed and drained
1 can black-eyed peas with jalapeno, rinsed and drained
1 large egg
1 tsp ground cumin
3/4 tsp salt
1 1/4 cup panko bread crumbs, divided
1/2 cup bottled roasted red peppers, drained & chopped
1/3 cup chopped red onion
1/3 cup chopped cilantro
3 tbsp flour
2 garlic cloves, minced
canola or peanut oil for frying
Process 1 1/2 cups of the black-eyed peas in a food processor, be sure to get most of the jalapenos in the processor, until coarsely chopped.
In a large mixing bowl, whisk together the egg, cumin, and salt. Add the chopped black-eyed peas, the rest of the black-eyed peas, 3/4 cup of the bread crumbs, onion, cilantro, flour, and garlic. Stir mixture until well combined.
Pour the last half-cup of the bread crumbs into a shallow dish or pie plate. Using a quarter-cup measure, shape the mixture into cakes; dredge in the bread crumbs. Place the cakes on the prepared baking sheet, cover with plastic wrap and chill several hours or overnight.
In a large skillet, pour oil to 1-inch deep and heat to 350 degrees.
Fry cakes, in batches, 3 to 5 minutes until golden brown on both sides. Drain well on paper towels. Serve immediately with corn relish or your favorite salsa, if desired.
Note: Uncooked croquettes may be frozen before dredging. Thaw then dredge when ready to use.