Black Eyed Pea And Quinoa Croquettes Recipes

Steps:

• Drain the applewood chips and scatter them in the bottom of a foil-lined roasting pan. Heat the pan over medium-low heat until the wood chips smoke, about 10 minutes. Place the salmon skin-side down on a wire rack and carefully set the rack over the wood chips. Cover the roasting pan tightly with foil and cook over medium-low heat until the salmon is just cooked through, about 12 minutes. Remove the salmon from the smoker and let it to cool to room temperature.
• Preheat the oven to 350 degrees F.
• Remove and discard the salmon skin, then flake the salmon into a large bowl. Add the quinoa, egg, green onion, flour, lemon zest, urfa pepper and salt. Mix until well combined. Form the mixture into six straight-sided patties about 1 inch tall and 2 1/2 inches wide.
• Heat the coconut oil in a large cast-iron pan over medium-high heat. Sear the patties on both sides until crispy and deep golden brown, about 2 minutes per side. Transfer the patties to a rack set over a baking sheet and bake until cooked through, 12 to 15 minutes. Sprinkle the croquettes with a little more urfa pepper. Serve with lemon wedges.

Steps:

• Soak peas in water to cover by 2 inches at least 8 hours and up to 12. Drain in a colander.
• Put oven rack in middle position and preheat oven to 250°F. Line a baking sheet with wax paper.
• Pulse peas, onion, cilantro, peppers, and 1 teaspoon salt in a food processor until finely chopped, then transfer to a bowl.
• Toss shrimp with remaining 1/4 teaspoon salt. Press a scant tablespoon pea mixture around each shrimp, encasing shrimp in a thin even layer but leaving tail (and shell) exposed, then transfer to baking sheet.
• Put eggs and panko in 2 separate shallow bowls. Holding 1 shrimp by the tail, dip coated portion of shrimp first into egg, letting excess drip off, and then into crumbs, returning shrimp to baking sheet. Coat remaining shrimp in same manner.
• Line another baking sheet with paper towels. Heat 1 1/4 inches oil in a 5- to 6-quart heavy pot (9 to 10 inches in diameter) until it registers 350°F on thermometer. Fry croquettes in 4 batches, turning over once or twice, until deep golden, 2 to 3 minutes per batch, transferring with a slotted spoon to paper-towel-lined baking sheet. Keep fried croquettes warm in oven while frying remainder, returning oil to 350°F between batches.
• Serve croquettes immediately.
• *Available at Latino markets and Sendexnet (866-736-3396; sendexnet.com).
• **Available at Asian markets, some supermarkets, and Uwajimaya (800-889-1928).

Steps:

• Slightly mash black-eyed peas in large bowl.
• Stir in remaining ingredients, except oil, until well blended.
• In a large deep skillet on medium-high heat the oil.
• Drop bean mixture into oil by 1/4-cupfuls (I use an ice cream scoop), flattening slightly.
• Cook croquets, 7 minutes, turning once or until golden brown.
• Drain on paper towels.
• Keep warm while cooking remaining croquettes.
• .

Steps:

• Drain beans / peas and mash them.
• Mix with all the other ingredients and season to taste. The mixture should be quite moist.
• Chill for between 1 and 2 hours until firm.
• Shape into 8 croquettes. Dip into beaten egg then into the seasoned flour.
• Shallow fry for 4 - 5 minutes on each side.