Baajiya (Somali Black-eyed Pea Fritters)

Ingredients:

180g black-eyed peas
2 garlic cloves
2 tsp coriander leaves
1/4 large Jalapeño chilli
1/2 tsp lemon juice
1 tsp sea salt
water, if needed
oil for frying

Method:

Soak the black-eyed peas over night. The following day, drain, place in a pan then cover with plenty of fresh water and bring to a boil. Continue boiling for 10 minutes, drain the beans then immediately put in a large bowl of iced water. Swirl the beans around for a few minutes, or until their skins begin to fall off.

Remove the beans by the handful and peel any that still have skins on. Place the skinned beans in a blender and when they are all skinned combine with the garlic, coriander, chilli, lemon juice and salt. Pulse to puree (if the mixture is too thick add a little water) and continue blending until you have a smooth paste.

Heat oil in a pan then take pieces of the bean purée and roll between your hands to form a paste. Flatten into a patty then drop in the hot oil and fry until golden brown then flip over and fry on the other side. Drain on kitchen paper as you fry the remaining mixture.

Serve warm with a hot pepper sauce.