Black-Eyed Pea Pancakes with Potato Filling

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Black-Eyed Pea Pancakes with Potato Filling

Source: Hansa, Berwyn Café, Beautiful Day Trading Co. (MD)

Previously posted to: www.tazarat.com

 

This recipe is adapted from a recipe created by Hansa Desai, one of the

cooks at The Berwyn Cafe, located in the health food store in College Park,

MD. All ingredient amounts are approximate. Making this pancake is a bit of

a challenge. But this dish is worth the trouble. It has a very unique

flavor.

 

Pancake:

 

1 - 1 1/2 cups black-eyed peas

Fresh parsley

Garlic, minced

Ginger root, minced

Salt

Hot pepper (opt.)

Cayenne (opt.)

 

Filling:

 

2 lbs. red or white potatoes

1 large onion, chopped

Cayenne

1 - 2 Tbsp. mustard seeds

1/4 - 1/2 tsp. tumeric

Salt to taste

2 Tbsp. oil

 

Soak black-eyed peas overnight in twice as much water. Several hours before

the dish is to be cooked, drain and puree the beans in a blender or food

processor with water until you reach a soupy consistency. Let sit at room

temperature for several hours at this stage to " ferment " and turn sour. Add

salt, garlic, ginger, parsley,and any other seasonings of your choice

(including hot pepper and cayenne and even coriander if you wish).

 

Chop the potatoes into bite-sized chunks, leaving the skin on. In a skillet

heat the oil on medium. Add the mustard seeds and cook until the seeds pop

and dance. Add potatoes, turmeric, cayenne and anything else you prefer.

Cover, stirring occasionally to prevent burning. Cook for 15 minutes or

until potatoes are cooked. Remove from heat and set aside.

 

Chop onions and cook in oil until translucent. (The onions need to be cooked

separately to prevent the potatoes from getting slimey). Add to the

potatoes.

 

Lightly oil a clean skillet. A well-seasoned cast iron pan works best. Heat

to medium-high. Slowly add a dollop of batter to the pan with a ladel,

spiraling the batter out into a large pancake shape. Don't worry if there

are holes in the pancake, that is completely normal. Trial and error will

show you how thin the batter will need to be. The first time you make this

you will have many mistakes, but there is plenty of batter to accomodate the

learning process. When the batter bubbles, flip and cook on the other side.

When done, place on a plate. Add the potato filling along the center in a

line. Fold in the sides of the pancake, turn folded side down, and serve.

 

 

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