Black-Eyed Pea Croquettes with Dijon Glaze
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- Serves: Makes 12 medium-size croquettes, serve 4
- Preparation: 10
- Cooking: 15
- Ready: 25
These easy to make croquettes are crispy on the outside and moist on the inside.
Ingredients
For the croquettes
- 2 cups black-eyed peas, soaked overnight in water to cover
- 2 tablespoons chopped fresh parsley or cilantro (coriander)
- ½ teaspoon fine sea salt
- 1 tablespoon shoyu
- 1 teaspoon ground cumin
- 2 cups safflower oil for frying
For the dipping sauce
- ½ cup barley malt syrup or rice syrup
- 1 tablespoon Dijon mustard
Method
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 inch of oil in a cast-iron skillet to about 180°C/350°F/gas mark 4. 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 adjustments to 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 lines with paper towels or a paper grocery bag to drain.
To make the dipping sauce, stir together the barley malt syrup and mustard in a small saucepan. Warm the sauce over low heat until it bubbles.
Serve the croquettes while still hot. Drizzle with the dipping sauce or serve it alongside the croquettes in individual dipping bowls.
Additonal notes
Recipe courtesy of Alicia Silverstone taken from The Kind Diet
“Jessica Porter wrote The Hip Chick’s Guide to Macrobiotics, which contains this recipe by her friend Lisa Silverman. Now I don’t know Lisa, but I love her because anyone who can come up with this recipe, all on her own, is a genius! These croquettes are ridiculously easy and will please the whole family.
The outsides of the croquettes get crispy in the hot oil, but the insides stay moist so they’re crunchy and satisfying – perfect for Flirts and people who think they don’t like beans! Although barley malt is best for the glaze, if you can’t get your hands on it, use rice syrup.”
