Collard Greens and Black-Eyed Pea Croquettes

If you love a good dish of collard greens with black-eyed peas in the winter, then you need to try those same flavors in croquette form.

In the early years of my life in Atlanta, I never quite jumped on the whole Southern New Year’s tradition of black-eyed peas and collard greens. My first introduction to black-eyed peas and collard greens was at a friend’s house – where she had cooked them up extra mushy with ham hock. Alas, my taste-buds were not tickled and so I stayed far, far away from them – together or separately.

Then, fast forward twelve years, and my parents moved here to Atlanta. Their first New Year’s Day here, they invited my daughter and I over for lunch and guess what my mom had prepared? Yup, there on the dining table was a dish filled with black-eyed peas and collard greens. “When in Rome…” my mom said as she ladled spoonfuls onto our plates. But, these were not the mushy black-eyed peas and collard greens I had bumped into many years ago. My mom had put her own Sri Lankan spin on black-eyed peas and collard greens, and my taste-buds did a happy dance at this perfectly seasoned and cooked version.

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Since then, black-eyed peas and collard greens have become a staple in our home. Nowadays, My daughter and I enjoy them year round – in anything from stir fries, curries and vegetarian hashes.

This year, for New Year’s Day, I figured I would take the black-eyed peas, collard greens and potato hash I make and croquette-fy it.

Aaaaaaaaaannnnnd, my friends, that’s how these awesome croquettes were born. These are really simple to make and are so packed with flavors from the caramelized onion, garlic, ginger, cumin, and coriander. The breaded and fried coating doesn’t hurt either…

Step by Step Guide to Making Collard Green and Black-Eyed Pea Croquettes

1. Sautéing Aromatics:

   • Heat olive oil in a pan. Add red onion and sauté over medium heat until it starts to caramelize, about 15-20 minutes.
   • Mix in the garlic and ginger, and cook for a few more minutes.

2. ---

   Cooking Greens and Peas:

   • Stir in frozen collard greens and black-eyed peas. Cook until warm.

3. ---

   Adding Spices:

   • Incorporate coriander, cumin, red chili powder, salt, and pepper. Remove the mixture from heat.

4. ---

   Creating the Mixture:

   • Mash the boiled potatoes into the mixture using a fork. Adjust salt and pepper to taste. Let the mixture cool.

5. ---

   Breading:

   • Place breadcrumbs on a plate. In a separate bowl, whisk eggs.
   • Form spoonfuls of the mixture into balls. Dip each in egg wash, then coat with breadcrumbs.

6. ---

   Frying:

   • Heat oil in a frying pan. Check if the oil is ready for frying (it should bubble around a wooden spoon handle).
   • Fry the croquettes in batches until golden. Drain on paper towels.

Recipe Notes:

• Ensure the oil is properly heated before frying to get a crisp outer layer.
• Adjust the spice level with red chili powder to suit your taste.
• Serve with a side of sambal oelek for an added kick.

Collard Greens and Black-Eyed Pea Croquettes

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• Author: Shashi Charles
• Total Time: 44 minutes
• Yield: 25 croquettes 1x

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Description

If you love a good dish of collard greens with black-eyed peas in the winter, then you need to try those same flavors in croquette form.

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons olive oil
• 1/2 red onion, finely chopped
• 2 cloves garlic, smashed and chopped
• 1/2 teaspoon ginger, freshly grated
• 1 cup frozen black-eyed peas
• 1 cup frozen collard greens
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon red chili powder (optional)
• 1/4 teaspoon salt (or more to taste)
• 1/2 teaspoon pepper
• 2 boiled potatoes
• 1 cup breadcrumbs
• 2 eggs
• Oil for frying

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Instructions

1. Sautéing Aromatics:
   • Heat olive oil in a pan. Add red onion and sauté over medium heat until it starts to caramelize, about 15-20 minutes.
   • Mix in the garlic and ginger, and cook for a few more minutes.
2. Cooking Greens and Peas:
   • Stir in frozen collard greens and black-eyed peas. Cook until warm.
3. Adding Spices:
   • Incorporate coriander, cumin, red chili powder, salt, and pepper. Remove the mixture from heat.
4. Creating the Mixture:
   • Mash the boiled potatoes into the mixture using a fork. Adjust salt and pepper to taste. Let the mixture cool.
5. Breading:
   • Place breadcrumbs on a plate. In a separate bowl, whisk eggs.
   • Form spoonfuls of the mixture into balls. Dip each in egg wash, then coat with breadcrumbs.
6. Frying:
   • Heat oil in a frying pan. Check if the oil is ready for frying (it should bubble around a wooden spoon handle).
   • Fry the croquettes in batches until golden. Drain on paper towels.

Notes

• Ensure the oil is properly heated before frying to get a crisp outer layer.
• Adjust the spice level with red chili powder to suit your taste.
• Serve with a side of sambal oelek for an added kick.

• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Appetizer
• Method: Frying
• Cuisine: American