Black-Eyed Peas Croquettes With Spicy Aioli and Dandelion Greens Recipe

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Black-Eyed Peas Croquettes With Spicy Aioli and Dandelion Greens
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Ingredients
20
Count
Nutrition
713
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. To prepare the black eyed pea croquettes: Spread the breadcrumbs on a large plate.
  2. Put half of the black eyed peas in a large bowl and coarsely mash with a fork. Stir in the remaining peas.
  3. Add the red pepper, onion, cornbread, mint, egg, and salt.
  4. Using a tablespoon, scoop a golf ball size portion of the mixture into the palm of your hand (it will be soft and moist). Using your fingers, form into roughly a one inch cake. Put the cakes on a side plate and continue to form, until the mixture is used up. Dredge the black eyed pea cakes in the bread crumbs, turning to coat both sides completely.
  5. Transfer to a side plate and chill until ready to fry.
  6. To make a quick aioli:.
  7. Combine the mayonnaise and red chile sauce in a small bowl, stirring to evenly blend. Season with salt and pepper.
  8. Spoon the spicy aioli into a plastic squeeze bottle for serving.
  9. Heat three inches of canola oil in a heavy bottomed pot or deep fryer to 350 degrees, have frying thermometer attached to the side of the pot to check the temperature.
  10. Fry the black eyed pea croquettes until evenly golden brown on all sides, about 3 to 5 minutes.
  11. Using a slotted spoon, carefully transfer to a platter lined with paper towels to drain. While they are still hot, season with salt. Hot warm in low oven.
  12. To prepare the salad:.
  13. Put the dandelion greens in a salad bowl and set aside.
  14. In a medium mixing bowl, combine the shallot, mustard, and vinegar, stirring to blend.
  15. Drizzle in 3 tablespoons of the oil and whisk to emulsify the vinaigrette. Set aside.
  16. Place a sauté pan over medium heat and add the remaining tablespoon of oil. When the oil is hot, add the tasso and cook until the ham is brown and the fat is rendered.
  17. Remove the tasso with a slotted spoon and drain on a plate lined with paper towels.
  18. Top the dandelion greens with fried tasso. Pour the vinaigrette over the salad, season well with salt and pepper, and toss gently with your hands.
  19. To serve:.
  20. Put a mound of the dandelion salad in the center of a serving plate.
  21. Lean the black eyed pea cakes around the salad and top with a small dollop of the spicy aioli.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 713.39 Kcal (2987 kJ)
Calories from fat 453.98 Kcal
% Daily Value*
Total Fat 50.44g 78%
Cholesterol 120.04mg 40%
Sodium 1610.66mg 67%
Potassium 353.56mg 8%
Total Carbs 50.95g 17%
Sugars 15.26g 61%
Dietary Fiber 3.4g 14%
Protein 12.78g 26%
Vitamin C 34.3mg 57%
Vitamin A 0.4mg 12%
Iron 54.5mg 303%
Calcium 145.6mg 15%
Amount Per 100 g
Calories 271.4 Kcal (1136 kJ)
Calories from fat 172.71 Kcal
% Daily Value*
Total Fat 19.19g 78%
Cholesterol 45.66mg 40%
Sodium 612.74mg 67%
Potassium 134.5mg 8%
Total Carbs 19.38g 17%
Sugars 5.8g 61%
Dietary Fiber 1.29g 14%
Protein 4.86g 26%
Vitamin C 13mg 57%
Vitamin A 0.1mg 12%
Iron 20.7mg 303%
Calcium 55.4mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.8
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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