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.
In a large warm plate, spoon a streak of grilled tomato chutney in the centre. Place the fish on top. On the side of the fish, place a quenelle of crushed peas. Place the chilli jam dressed cucumber and tomato salad. Serve immediately.