Black-Eyed Pea Croquettes with a Dijon Glaze

This recipe is in the Kind Diet by Alicia Silverstone (an awesome book/cookbook).  She found it in The Hip Chick's Guide to Macrobiotics by Jessica Porter, and Jessica acquired it from her friend Lisa Silverman.  How's that family tree for ya ;)  When we saw this recipe and how easy it was and how yummy it looked, we thought it was too good to be true.  But alas, it's super easy and super yummy!



Serves 4

Croquettes
Ingredients
2 cups black-eyed peas, soaked overnight in water to cover OR 2 cans low or no-sodium black-eyed peas
2 Tbsp chopped fresh parsley or cilantro (we used cilantro)

1⁄2 tsp sea salt

1 Tbsp soy sauce or tamari
1 tsp ground cumin (a spice definitely worth having in your cupboard)
Safflower oil or Organic Canola oil

1. Mix the croquettes:

Drain beans and transfer to a food processor if you have one or a large bowl if you don't have one.   
With a food processor, add parsley or cilantro, salt, shoyu, and cumin. Blend until the beans are chopped to fine shreds but don't blend them to a pulp.  
Without a food processor, add parsley or cilantro, salt, shoyu, and cumin. Mash well with a fork or a potato masher but don't try to get them completely smooth.

2. Shape the croquettes: 

Shape bean mixture into something between a football and UFO shaped croquettes or into small veggie burger-shaped patties like we did.

3. Get the pan ready: 

If you want to fry them, heat 1" of oil on medium-high heat in a large pan or iron skillet.  We just coated the pan with a few tablespoons of oil and sauteed them.  Test the heat of the oil by dropping a tiny amount of mixture in the pan.  If it bubbles furiously the oil is ready.  DO NOT let the oil get too hot that it smokes. 

4. Cook the croquettes: 

Fry or saute for about 4 minutes on each side until golden brown.  Transfer to a paper towel-lined plate to let excess oil drain.
5. Serve:
Serve croquettes with Dijon glaze drizzled over them or on the side for dipping.


Dijon Glaze
barley malt syrup or brown rice syrup

Dijon mustard

*if you can't find either syrup and don't want to buy Dijon mustard for this recipe, a pre-made honey mustard dressing would work great! 

Stir syrup and mustard in a small saucepan on low heat until the mixture bubbles.

Caution: We tried this recipe with black beans and it didn't work at all.  You need the texture of the black-eyed peas for the mixture to hold together.

Gluten Free