Black-eyed Pea Croquettes

Ingredients

• 6 cups water
• 2 cups uncooked black-eyed peas
• 1 tsp salt
• 1 tbsp canola oil
• 1 small onion, diced
• 1 tbsp minced garlic
• 1½ cups canned fire-roasted tomatoes, diced
• ¼ tsp chile paste, or more to taste
• 1 tbsp balsamic vinegar
• salt and freshly ground black pepper to taste
• 3 scallions, thinly sliced
• 2 large eggs, lightly beaten
• 4 cups fresh breadcrumbs
• flour for dusting

Directions

1. Bring 6 cups water to a boil over high heat, and add peas and 1 tsp.
2. salt.
3. Cook peas for 1 hour or until tender.
4. Remove from heat, and set aside to cool.
5. Meanwhile, heat oil on medium heat, and sauté onion until translucent, about 7 minutes.
6. Add garlic and tomatoes, bring to a boil and reduce heat to low.
7. Add chile paste, balsamic vinegar, salt and pepper, and cook for 20 minutes.
8. Remove from heat, and set aside to cool.
9. Combine peas and tomato mixture.
10. Place half of pea mixture in food processor and purée, or mash half with back of wooden spoon in bowl.
11. Add mashed mixture to remaining beans, and add scallions, eggs and breadcrumbs.
12. Mixture should be thick but moist.
13. If it is too moist, add more breadcrumbs.
14. Form mixture into 1½-inch round patties, about ½-inch thick.
15. Heat oil in large skillet over medium-high heat.
16. Dust each patty with flour, and gently place in skillet.
17. Cook for about 2 minutes on each side, and repeat process until all mixture is used, adding more oil if needed.
18. Remove from heat, drain on paper towels and serve hot.