Recipes // Desserts // Black-Eyed Peas Croquettes

Black-Eyed Peas Croquettes


By Mee Tracy McCormick

Makes 12–15 small croquettes



  • 2 cups black-eyed peas, soaked overnight in spring water w/ ½ of kombu seaweed
  • 1/2 teaspoon sea salt
  •  teaspoon Tamari soy sauce (or Coconut aminos if avoiding soy)
  • 1 teaspoon ground cumin

  • 2 cups coconut oil for frying


  • 1/2 cup brown rice syrup
  • 1–2 tablespoons organic Dijon mustard
  • Chopped parsley or cilantro (for garnish)


  1. Place soaked beans in food processor. Add salt, tamari, and cumin. Blend until you get fine shreds of bean, but don’t blend into a pulp. The mixture will be slightly wet but can hold together.
  2. Form palm–sized croquettes with your hands.
    Heat 1 inch of oil in a cast-iron skillet to about 350°F. To test the oil, drop in a tiny amount of the croquette mixture. If it bubbles furiously and rises to the top, the oil is ready.
  3. Do not let the oil get so hot that it smokes.
  4. You may need to make little adjustments to the heat under the oil throughout the cooking process to avoid burning the croquettes.
  5. Place 4 croquettes in the oil and let fry for about 4 minutes on each side.
  6. Place on paper towel and drain extra oil.
  7. Heat brown rice syrup and mustard over low heat until it bubbles.
  8. Pour into individual dipping bowls. Garnish with parsley or cilantro.
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