To celebrate the new year, we tried this recipe: https://www.foodandspice.com/2008/11/black-eyed-pea-patties-with-chili-sauce.html We used canned no-salt black-eyes peas. Based on our pantry, we made minor modifications to the batter such as substituting the fresh chilies with a combination of small Thai pepper with a 1″ sliver of red bell pepper (about 1/8 of a bell pepper). When making the batter, we found that we had added too much warm water, leading to a too-thin batter. We thickened it by adding another Tbsp flour just before frying. We surmise that 2-3 Tbsp warm water may be best for the correct batter viscosity (i.e., Ghirardelli brownie batter). We served the patties with homemade piri piri sauce (also in the recipe) and some lime wedges. The texture and composition of this Nigerian patty reminded me a bit of Korean mung bean pancake (bindaedduk). (Jan. 2021)
Cooking Adventures 