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Black-eyed pea & onion fritters
Nb persons: 4
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| Ingredients: | |
| 15.5 oz | canned black-eyed peas, rinsed and drained |
| 1 1 oz slice | whole wheat bread, torn into small pieces |
| 2 | scallions, finely chopped |
| 1/2 | red bell pepper, diced |
| 1 clove | garlic, minced |
| 3 | egg whites |
| 1/2 tsp | dried thyme |
| 2 | jalapeño peppers, finely chopped, seeded if desired |
| 1/4 tsp | sea salt |
| 1/4 tsp | black pepper |
| 1 Tbsp | extra-virgin olive oil, divided |
Instructions:
In a medium bowl, add peas and partially mash with a fork or potato masher. Place bread in a blender and grind into coarse bread crumbs. Add bread crumbs to peas with scallions, bell pepper, garlic, egg whites, thyme, jalapeño,salt and pepper.
Heat 1 1/2 tsp oil in a large nonstick skillet on medium. Working in 2 batches, spoon fritter. Batter into skillet in 1/4 cup mounds, flattening slightly so they measure 2 1/2" in diameter. Cook for 3 minutes per side or until lightly golden. Once cooked, set aside on a separate plate. Repeat with remaining batter and 1 1/2 tsp oil.
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