Ingredients: Black eyed peas cutlet




 
  • 1  small onion, chopped
  • 1  tablespoon  vegetable oil
  • 2  (15.5-ounce) cans black-eyed peas, rinsed, drained, and divided
  • 1/2 cup bread crumbs
  • 1/2 tblsp garlic
  • 1/2 tsp ginger
  • 1/2 tsp cumin powder
  • 1/2 tsp corriander powder
  • 1/2 tsp red chilli powder
  • 1  large egg
  • 1/2  teaspoon  salt
  • 1  teaspoon  hot sauce
  • Vegetable oil (as needed to pan fry the cutlet)
  • Toppings: sour cream and freshly green Cilantro and lime wedges
 

Sauté onion in 1 tablespoon hot oil in a large skillet over medium-high heat until tender.

Empty 1 can of peas in a bowl and mash it with a fork. Add bread crumbs, garlic ginger, cumin corriander, red chilli and hot sauce. Mix well the mixture. Then beat the egg and add it to the mixture.

Shape mixture into 3-inch patties, and place on a wax paper-lined baking sheet. Cover and chill 1 hour.

Cook cutlet in batches, in 3 tblsp hot oil, adding oil as needed, in a large skillet over medium heat for 1 1/2 minutes on each side or until patties are golden brown. Drain cutlet on paper towels, and keep them warm. Serve with desired toppings.