Black-Eyed Pea Pancakes with Potato Filling

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Black-Eyed Pea Pancakes with Potato Filling

 

 

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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