Black-eyed pea fritters

Ashbell McElveen' s tasty little fritters, pungent with the taste of fresh herbs, garlic and chilli, make a great accompaniment to any soup
By Ashbell McElveen
Black-eyed pea fritters
  • Rating:
  • Serves: 10-15 fritters
  • Cook Time: 5 minutes
  • Prep Time: 20 minutes
  • Effort: medium



  • 450 g cooked black-eyed beans
  • ½ tsp salt
  • 2 tbsp finely chopped parsley
  • 1 tbsp fresh mint, finely chopped
  • 2 clove garlic, finely chopped
  • 1 onion, finely grated
  • 1 small hot chilli, deseeded and finely chopped
  • 1 egg, ightly beaten
  • 3 tbsp flour
  • 1 tsp baking powder
  • groundnut oil, for frying
  • soup, to serve


1. In a bowl and using a fork (or using a mortar and pestle), mash the cooked black-eyed peas. Add the salt, herbs, garlic, onion, chilli and egg, and mix well. Add the flour and baking powder, and mix well again.

2. Heat the oil in a frying pan. Form the mixture into balls using two spoons and slip them into the hot oil (you may have to do the frying in two batches). Fry, turning constantly, until the fritters are golden-brown on all sides, about 3 minutes or so.

3. Drain on paper towel and serve hot or cold accompanied by the West African Groundnut Soup.

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