Akara (Bean Cakes) - Egg-Free Version

Ingredients

• 2 cups Black-eyed peas (hulled)
• 1 medium Onion
• 1/2 small Scotch bonnet pepper
• 2 tablespoons Cornstarch
• 1 teaspoon Salt
• 2 cups Vegetable oil, for frying

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the black-eyed peas in water for at least 3 hours or overnight.
2. 2Rub the peas between your palms to remove the skins. Rinse thoroughly.
3. 3Blend the peas with onion and scotch bonnet pepper until smooth.
4. 4Pour the blended mixture into a bowl. Add cornstarch and salt. Mix well.
5. 5Heat vegetable oil in a deep frying pan or pot over medium-high heat.
6. 6Spoon small portions of the bean mixture into the hot oil.
7. 7Fry for 3-5 minutes per side, or until golden brown and crispy.
8. 8Remove the akara from the oil and drain on paper towels.
9. 9Serve warm.

Substitutions

Related Guides