Black Eyed Croquettes| chaserivers

Black Eyed,

Croquettes

Fenugreek/Garlic Rice

& Oyster, Brown Sauce

with

Ingredients

Barley

2/3 cup water

1/3 cup pearled barley, quick

Salt

Fenugreek/Garlic, Rice

2 tablespoons unsalted butter

1 teaspoon freshly minced, garlic

1 ½ cups Basmati rice

2 ¼ cups cold water

½ teaspoon ground, Fenugreek leaves

1 teaspoon fine, sea salt

Oyster, Brown Sauce

1 cup beef broth

3 tablespoons soy sauce
1 1/2 tablespoons oyster sauce

2 tablespoons brown sugar

1 1/2 tablespoons corn starch

Pepper to taste

Sautéed Vegetables

3/4 cup small dice, smoked sausage (Conecuh)

½ cup small dice, shallot (about 1 ½ large)

1/3 cup plus 2 tablespoons, small dice, celery

1/3 cup refried beans

1 -15.8 ounce drained, black eyes peas (Bush's)

3 tablespoons flat leaf parsley (Italian)

1 teaspoon garam masala powder (or to-taste)

1/3 cup plain, bread crumbs

2 eggs, whisked

Extra bread crumbs for dredging

Butter & cooking oil

Fresh cilantro

Green onions

Oyster, Brown Sauce

Add all ingredients to a sauce pan, whisk continuously and bring to a boil. Remove from heat and set aside until ready to use.

Sautéed Vegetables

Add everything but the refried beans to a sauté pan, over medium temperature and cook until sausage is browned. Add the refried beans and mix well. Remove from heat to cool.

Add the black eyed peas to a mixing bowl and lightly mash. Add the sautéed ingredients, barley, parsley, garam masala, season with salt and mix well. Mix in the bread crumbs and then the eggs.

Pat out around 3 inch croquettes and dredge both sides of each one into the bread crumbs. Arrange onto a baking sheet lined with parchment paper. Heat 2 tablespoons of butter and 1 tablespoon of oil in a medium sized non-stick pan, over medium heat. Once hot, add 3-4 of the croquettes at a time and brown each side. Place back onto the baking sheet as you cook them. Add more butter and oil as needed until all croquettes are browned. Place baking sheet with browned croquettes in a 200F oven to keep warm, before serving.

Serve with the rice, brown sauce, cilantro and green onions.

Directions

Makes 8-10 croquettes.

Barley

Add the water and a pinch or two of salt to a small sauce pan and bring to a boil. Stir in the barley, reduce heat to med-low and cook until water is completely absorbed. Remove from heat to cool.

Fenugreek/Garlic, Rice

Add the rice to a bowl and run cold water into it. Rub the rice between your hands to remove starches and pour off. Repeat 2 more times, then pour through a sieve.

Add the butter to a sauce pan and heat over medium temperature. Once hot, add the garlic and cook 1 minute. Add the remaining ingredients, stir and bring to a boil. Reduce heat to low, cover and cook until water is absorbed. Remove from heat, fluff with a fork and set aside. Right before serving, sprinkle with freshly chopped cilantro and green onions.