Collard Green and Black-Eyed Pea Croquettes
Recipe Type: Appetizer
Prep Time: 
Cook Time: 
Total Time: 
Serves: 25 croquettes
If you love a good dish of collard greens with black-eyed peas in the winter, then why not try those same flavors in croquette form?
  • 2 tablespoons olive oil
  • ½ red onion finely chopped
  • 2 cloves garlic smashed and chopped
  • ½ teaspoon ginger freshly grated
  • 1 cup frozen black eye peas
  • 1 cup frozen collard greens
  • 1 teaspoon coriander
  • 1 teaspoon cumin
  • 1 teaspoon red chili powder (optional)
  • ¼ teaspoon salt (or more according to taste)
  • ½ teaspoon pepper
  • 2 boiled potatoes
  • 1 cup breadcrumbs
  • 2 eggs
  • Oil for frying
  1. Add the olive oil and red onion to a pan and sauté over medium heat till onion begins to caramelize (about 15-20 minutes).
  2. Add in the garlic and ginger and sauté for a couple more minutes.
  3. Then add in the frozen collard greens and frozen black-eyed peas and cook till they are warm.
  4. Add in the spices and stir well - then, take the mixture off the flame.
  5. Using a fork, roughly mash in the skinned boiled potatoes and salt and pepper. You might want to taste the mixture at this point to make sure you have enough salt and pepper in it so you can adjust at this point.
  6. Then, let the mixture cool.
  7. Meanwhile, add the breadcrumbs to a plate and whisk the eggs together in a bowl.
  8. When mixture is cool enough to handle, roll spoonfuls into balls.
  9. Dip balls in egg wash and bread crumbs till all the mixture is used up.
  10. Heat the oil for frying - making sure it is well heated. (You can use a wooden spoon to check for this by dipping the handle-end of the spoon into the oil. If the oil is ready for frying, it will bubble around the handle. You could also throw in a popcorn kernel, which will pop between 325 and 350 degrees Fahrenheit when thrown in the oil)
  11. Fry the Croquettes 3 or 4 at a time till golden, and drain on paper towels.
  12. Enjoy the crispy croquettes with sambal oelek and Cavit Wine.
Recipe by Honest Cooking by Mercato Fabbrica at