Considered luck at the beginning of a new year, I think I’m lucky to eat black-eyed peas all year long. This healthy black-eyed pea croquettes recipe is from My Pinewood Kitchen: A Southern Culinary Cure by Mee McCormick. The cookbook contains over 130 delicious gluten-free recipes to help reduce […]
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Considered luck at the beginning of a new year, I think I'm lucky to eat black-eyed peas all year long. This healthy black-eyed pea croquettes recipe is from My Pinewood Kitchen: A Southern Culinary Cure by Mee McCormick. The cookbook contains over 130 delicious gluten-free recipes to help reduce inflammation and make your gut happy.
"If you have weak digestion, be sure to use fully cooked black-eyed peas as this recipe calls for soaked peas only," writes Mee in the cookbook. "I serve them with a dollop of probiotic miso-turmeric sauce and fresh parsley."
The black-eyed peas are soaked with kombu, an edible kelp, overnight, then pulsed in a blender with sea salt, tamari or coconut aminos, and ground cumin. The mixture is formed into patties and fried in a cast iron skillet until crispy and golden. The dipping sauce is miso, onion, garlic, grapeseed oil or mayonnaise, water and freshly ground black pepper. But that's not all! The crispy croquettes sit on a drizzle of brown rice syrup and Dijon mustard.
This gluten-free recipe can be served as a healthy side dish with dinner or appetizer. You could even make larger croquettes and make a vegan and vegetarian sandwich.
Cuisine: American
Prep Time: 20 minutes plus overnight to soak peas
Cook Time: 10 minutes
Total Time: 30 minutes plus overnight to soak peas
Servings: 12
Ingredients
Croquettes
- 2 cup dried black-eyed peas
- 1 piece kombu
- 1 teaspoon tamari or coconut aminos
- 1/2 teaspoon sea salt
- 1 teaspoon ground cumin
Dipping Sauce
- 1 heaping tablespoon miso
- 1/4 onion, chopped small
- 1 clove garlic
- 1/2 cup grapeseed oil, mayonnaise or vegan mayonnaise
- 3 tablespoons water
- freshly ground black pepper, to taste
Drizzle
- 1/2 cup brown rice syrup
- 1 - 2 tablespoons Dijon mustard
- 1/8 cup chopped fresh parsley or cilantro, for garnish
Here's how to make it:
- Soak the black-eyed peas and kombu in water overnight. Drain and rinse.
- To make the dipping sauce, combine all the ingredients in a blender or food processor. Blend until smooth and creamy.
- Put the soaked black-eyed peas into a food processor or blender. Add the sea salt, tamari and cumin. Blend until there are fine shreds of bean (don't blend into a pulp). Form into croquettes.
- Heat 1 inch of oil in a cast iron skillet to about 350 degrees F. Fry the croquettes in the hot oil for about 4 minutes per side. Remove to paper towels.
- In a small saucepot, heat the brown rice syrup and mustard together over low heat until it bubbles. Drizzle onto your serving dish. Arrange the croquettes on top of the syrup and garnish with parsley or cilantro. Serve with dipping sauce.
Photo: My Pinewood Kitchen: A Southern Culinary Cure
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