* I love this recipe. They taste a bit like hush puppies but are a much more healthy version!
2 cups black-eyed peas, soaked overnight in water to cover
2 tablespoons chopped fresh parsley (i used dried and it worked fine but I used 1 tablespoon)
1/2 teaspoon fine sea salt
1 tablespoon shoyu (type of soy sauce)
1 teaspoon ground cumin
2 cups safflower oil for frying
Drain the soaked beans and transfer to a food processor. Add the parsley or cilantro, salt, shoyu, and cumin. Blend until the beans are chopped to fine shreds, but don't blend them to a pulp. The mixture will be slightly wet but should hold together. Form the bean mixture into something between football and UFO shaped croquettes in the palms of your hands.
Heat 1" of oil in a cast-iron skillet to about 350 degrees. To test the oil, drop in a tiny amount of croquette mixture. If it bubbles furiously and rises to the top, the oil is ready. Do not let the oil get so hot that it smokes. You may need to make little adjustment to the heat under the oil throughout the cooking process to avoid burning the croquettes.
Place 4 croquettes in the oil and fry for about 4 minutes on each side. Use a slotted spoon to transfer the fried croquettes to a plate lined with paper towels or a paper grocery bag to drain.
Serve croquettes while still hot.
Dipping Sauce:
1/2 cup barley malt syrup or rice syrup
1 tablespoon Dijon mustard
* I used a Ceasar dressing I had in the fridge and it was good with the croquettes.
* I used a Ceasar dressing I had in the fridge and it was good with the croquettes.
