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keftedes me Mavrommatika (Black-eyed Pea Patties)

keftedes me Mavrommatika (Black-eyed Pea Patties)

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A few months ago, when I was hosting one of the Events for the World food Programme – Time to be Thankful, Lisa, of Lisa’s Vegetarian Kitchen, participated with a lovely recipe of  Black-eyed pea Patties.

I bookmarked the recipe and decided to give it a try some weeks ago, adding a few ingredients of my own, as a side dish with the Spiced Rubbed Salmon I posted a few days ago and with some Taco Sauce.

I am trying to add more legumes to our nutrition as these patties are very healthy, packed with vitamins and so delicious I will be making them regularly from now on.

This recipe goes to The Well Seasoned Cook’s Eighth Helping of “My Legume Love Affair”.

Keftedes me Mavrommatika (Black-eyed Pea Patties)

Preparation time: 20 minutes

Cooking time: 1 hour and thirty minutes

Makes: 8 big patties

Ingredients:

  • 250 grams of dried black-eyed peas
  • 1 small red onion
  • 3 spring onions
  • 1 clove of garlic
  • ½ red bell pepper
  • ½ green bell pepper
  • 1⁄4 cup chopped fresh parsley
  • 1/2 teaspoon of ground cumin
  • Salt and freshly ground black pepper to taste
  • 1 large egg (optional)
  • 2 teaspoons fine semolina
  • 1 cup of flour
  • 5 tablespoons of olive oil

 

Directions:

In Greece, black-eyed peas do not need to be soaked in water overnight but in several countries they do, so follow the instructions on the package if they do.

Add black eyed peas in a pot with enough water to cover them and bring to a boil and simmer for 15 minutes.

Drain and add fresh water. Bring to a boil and simmer until they are soft, about 45 minutes. Drain and set aside.

In a food processor, combine, onions, garlic, parsley, red and green peppers and mince.

Mash the black-eyed peas and add the minced ingredients, as well as the egg, semolina, and spices and mix well.

Form into patties and dredge with flour.

Heat olive oil in a sautéing pan and sauté until golden brown on both sides.

Serve with Tacos Sauce.

 

I am also sending this recipe over to Ruth, of Bookmarked Recipes.

Kopiaste and Kali Orexi!

 

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