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Add a photoServings: 4
Ingredients
- 1 lb Blackeyed peas
- 1/2 c. Dry shrimp
- 1 med Onion finely diced
- 1 x Egg beaten
- 1/2 c. Cornmeal
- 2 tsp Coarse salt optional
- 1/4 c. Flour
- 1/4 c. Vegetable oil for panfrying Tomatillo-Scallion Mayonnaise see * Note
Directions
- Cover the blackeyed peas with cool water and soak overnight.
- Drain the peas. Soak the shrimp in cool water for 30 min, and then drain off excess water. Place the peas, shrimp and onion in a blender, along with the beaten egg and 1/4 c. of the cornmeal, and puree till smooth. Add in salt if necessary (the dry shrimp may already be salty).
- Combine the remaining 1/4 c. of cornmeal and the flour in a bowl. Form the pea mix into small patties and dredge them in the cornmeal mix.
- Pour the oil into a frying pan and heat over moderate heat. Test by dropping in a little of the pea mix. If it bubbles immediately and rises to the surface, the oil is ready.
- Drop 4 to 6 patties into the warm oil and panfry till golden brown, shaking the pan constantly, turning the patties once, about 1 to 2 min. Remove with a strainer or possibly slotted spoon. Drain on paper towels. Continue to panfry patties in batches. Serve with Tomatillo-Scallion Mayonnaise.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 223g | |
| Recipe makes 4 servings | |
| Calories 660 | |
| Calories from Fat 151 | 23% |
| Total Fat 17.12g | 21% |
| Saturated Fat 1.89g | 8% |
| Trans Fat 0.35g | |
| Cholesterol 91mg | 30% |
| Sodium 1243mg | 52% |
| Potassium 1405mg | 40% |
| Total Carbs 92.43g | 25% |
| Dietary Fiber 13.4g | 45% |
| Sugars 9.31g | 6% |
| Protein 36.58g | 59% |
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