In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black-eyed pea fritters with cabbage-carrot slaw
Spicy, Dairy-Free, Diabetes-Friendly, Vegan, Mediterranean, Gluten-Free, Lean & Clean, Soy-Free
2 Servings, 430 Calories/Serving
Sold on street corners throughout West Africa, accara is the tasty inspiration behind these crispy fritters. Our spin-off combines black-eyed peas with chickpea flour and cornmeal for an irresistible crust.
In your bag
- 1½ cups cooked black-eyed peas
- 3 organic scallions
- 1 organic lemon
- 4 or 5 sprigs organic fresh cilantro
- Sunbasket smoky fritter blend (chickpea flour - coriander - cumin - sweet smoked paprika - porcini powder)
- Sunbasket lemon-tahini dressing (lemon juice - tahini - garlic - orange juice - Marash chile flakes)
- 2 tablespoons sambal oelek (optional)
- 5 ounces organic shredded Savoy or other cabbage
- 2 ounces organic shredded carrots
- ⅓ cup cornmeal
Calories 430, Total Fat 23g (35% DV), Sat. Fat 3g (15% DV), Trans Fat 0g, Cholest. 0mg (0% DV), Sodium 260mg (11% DV), Total Carb. 57g (19% DV), Fiber 13g (52% DV), Total Sugars 5g (Incl. 0g Added Sugars, 0% DV), Protein 13g
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Prep the fritter ingredients
- Rinse the black-eyed peas.
- Trim the root ends from the scallions; thinly slice the scallions, keeping the white and green parts separate. Set aside the green parts for the slaw.
- Zest the lemon; save the zested lemon for another use.
- Strip a handful of cilantro leaves from the stems for the slaw; coarsely chop the remaining cilantro.
Make the fritter patties
In a large bowl, combine the black-eyed peas, smoky fritter blend, white parts of the scallions, chopped cilantro, 1 teaspoon [2 tsp] lemon zest, and 1 teaspoon [2 tsp] oil; season generously with salt and pepper. Using a fork, masher, or the bottom of a bowl, mash the peas to a coarse paste. Using wet hands, form the mixture into four [eight] ½-inch-thick patties. Place in the refrigerator or freezer until firm, 5 to 7 minutes. Meanwhile, prepare the cabbage-carrot slaw.
Make the cabbage-carrot slaw
In a large bowl, stir together the lemon-tahini dressing and as much sambal oelek as you like. Season to taste with salt and pepper. Add the cabbage, carrots, green parts of the scallions, and whole cilantro leaves and toss to coat. Season to taste with salt and pepper.
Dredge and cook the fritters
- On a plate or shallow bowl, season the cornmeal with salt and pepper and spread in an even layer.
Dredge the fritters one at a time in the cornmeal, turning to coat; shake off any excess. In a large frying pan over medium-high heat, warm 2 to 4 tablespoons oil until hot but not smoking. Add the fritters and cook, turning once, until golden brown, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate.
Transfer the cabbage-carrot slaw to individual bowls and top with the fritters. Serve any remaining sambal oelek on the side.
- Rinse the black-eyed peas.
- Strip the cilantro leaves.
- Mash the fritter mixture.
- Form the fritters.
- Season the cornmeal; spread on a plate.