Black-Eyed Pea Fritters with Cabbage-Carrot Slaw
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...
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Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Fork
- Potato masher
- Measuring spoon
- Stove
- Skillet
- Spatula
- Paper towel
- Plate
- Refrigerator
- Freezer
- Serving bowl
Ingredients
- 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
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