In order to bring you the best organic produce, some ingredients may differ from those depicted.
Black-eyed pea fritters with cabbage-carrot slaw
Lean & Clean, Spicy, Dairy-Free, Diabetes-Friendly, Vegan, Mediterranean, Gluten-Free, Soy-Free
2 Servings, 530 Calories/Serving
Inspired by a popular West African street food called accara, these crispy protein-rich fritters combine black-eyed peas with chickpea flour, lemon zest, and a bold blend of spices.
In your bag
- 1½ cups cooked black-eyed peas
- 3 organic scallions
- 1 organic lemon
- 4 or 5 sprigs organic fresh cilantro
- Sun Basket smoky fritter blend (chickpea flour - coriander - cumin - sweet smoked paprika - porcini powder)
- 2 tablespoons sambal oelek (optional)
- 5 ounces organic shredded Savoy or other cabbage
- 2 ounces organic shredded carrots
- ⅓ cup cornmeal
Calories: 530, Protein: 12g (24% DV), Fiber: 13g (52% DV), Total Fat: 34g (52% DV), Monounsaturated Fat: 0g, Polyunsaturated Fat: 0.5g, Saturated Fat: 4.5g (23% DV), Cholesterol: 0mg (0% DV), Sodium: 250mg (10% DV), Carbohydrates: 55g (18% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
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 and juice the lemon, keeping the zest and juice separate; set aside the juice for the slaw.
- 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 1 tablespoon [2 TBL] lemon juice, 2 tablespoons [¼ cup] oil, 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 plates and top with the fritters. Serve any remaining sambal oelek on the side.
- Rinse the black-eyed peas.
- Juice the lemon.
- Strip the cilantro leaves.
- Mash the fritter mixture.
- Form the fritters.