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.
Ingredients
Units
- 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
Instructions
- 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.
- Cooking Greens and Peas:
- Stir in frozen collard greens and black-eyed peas. Cook until warm.
- Adding Spices:
- Incorporate coriander, cumin, red chili powder, salt, and pepper. Remove the mixture from heat.
- Creating the Mixture:
- Mash the boiled potatoes into the mixture using a fork. Adjust salt and pepper to taste. Let the mixture cool.
- 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.
- 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
- Cuisine: Southern US