Black-Eyed Pea Croquettes

8 servings

• 1 cup black-eyed peas,soaked overnight+
• 2 cups fresh bread crumbs
• 2 ounces brazilnuts, ground
• 1 cup lowfat cheddar cheese, grated
• 1 clove minced garlic
• 1 teaspoon marjoram
• 1 teaspoon dried sage
•    salt and pepper, (to taste)
  
  
•    COATING:
• 1 egg white, beaten
•    Seasoned flour or dry breadcrumbs

1. Drain the beans. Cover with fresh water in pressure cooker and cook for 20 minutes...til tender. (Or, after draining, cover with water in a pot and bring to a boil; lower heat, cover and simmer about 45 minutes...until tender.)

2. Drain the beans and mash them. Mix with all the other ingredients and season to taste. The mixture should be quite moist. Chill for an hour or two or until firm.

3. Shape into 8 croquettes about 1/2-inch thick. Dip first into beaten egg white and then into seasoned flour or breadcrumbs. Shallow fry in oil for 4-5 minutes on each side. Eat with catsup or chili sauce.

For a different texture, use cooked short grain rice, millet or buckwheat instead of the breadcrumbs.

Freezes well.

+ If you are in a rush, you may substitute 2 cans of black-eyed peas (rinsed and drained).

Note: Would you like to make your own bread crumbs to ensure freshness. Cut 7 large slices of bread (I prefer whole wheat) into 1-inch cubes and arrange in a single layer on an ungreased baking sheet. Bake in a 350 degree oven for 6 to 10 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind into a coarse powder. May be stored in refrigerator in a tightly sealed container for several days. Makes 2 cup.

Bon appetit!