This is a vegetarian appetizer made from black-eyed peas.
2 cups black-eyed peas
7 ½ cups water, divided
½ cup diced onion
2 tsps green chili puree
1 tsp garlic puree
1 ¼ tsp salt
¼ tsp turmeric
1 cup chopped coriander
Canola oil for deep frying
In a large bowl, add the black-eyed peas and seven cups of water and let soak overnight. Strain the water from the black-eyed peas and rinse, removing all water.
Place the black-eyed peas in a blender or food processor with one-fourth cup of water and all remaining ingredients except the coriander and oil. Puree, adding an additional one-fourth cup of water if needed.
After the mixture is blended, place in a mixing bowl. Add the coriander and stir to combine.
In a pot, heat oil over medium heat. Take two tablespoons of the black-eyed pea mixture and form a ball in your hand. Flatten slightly to form a small patty.
Place the patty into the oil to fry for about two minutes or until cooked. Flip over for another two minutes or until cooked.
Remove and place on a paper towel–lined tray to absorb the excess oil. Repeat with remaining pea mixture.
They had a strange crunch to them that I soon figured out was fried lentils (in this case white urad dhal) so I have added these and a little more right at the end as peanuts, but if you don’t fancy them then just leave them out.
Serve with greens, half a lemon and the Dijon mustard-yogurt sauce (For the sauce; sauté the garlic, let it cool and mix with whisked yogurt, remaining half of the Dijon mustard, coriander, mayonnaise and lemon juice, check for seasoning).