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Black-eyed pea fritters

Ashbell McElveen from Good Food Live
Ashbell McElveen' s tasty little fritters, pungent with the taste of fresh herbs, garlic and chilli, make a great accompaniment to any soup

Black-eyed pea fritters

Method

1. In a bowl and using a fork (or using a mortar and pestle), mash the cooked black-eyed peas. Add the salt, herbs, garlic, onion, chilli and egg, and mix well. Add the flour and baking powder, and mix well again.

2. Heat the oil in a frying pan. Form the mixture into balls using two spoons and slip them into the hot oil (you may have to do the frying in two batches). Fry, turning constantly, until the fritters are golden-brown on all sides, about 3 minutes or so.

3. Drain on paper towel and serve hot or cold accompanied by the West African Groundnut Soup.

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Serves: 10-15 fritters

Prep: 20 min
Cook: 5 min

Ingredients
450g cooked black-eyed peas
½ tsp Salt
2 tbsp finely chopped parsley
1 tbsp fresh mint, finely chopped
2 garlic clove, finely chopped
1 onion, finely grated
1 small hot chilli, deseeded and finely chopped
1 egg, ightly beaten
3 tbsp Flour
1 tsp Baking powder
groundnut oil, for frying
West African Groundnut Soup, to serve