Black-Eyed Pea Croquettes with Caper Sauce

These croquettes hold together nicely and brown up beautifully. They are a satisfying main course when served with greens and fruit salad.

Makes 10-12 croquettes.

Ingredients:

• 1/3 c mayonnaise
• 2 Tbsp capers
• 1 Tbsp lemon juice
• 1 c dry black-eyed peas
• 2 baked potatoes, chilled
• 1/4 c onion, finely chopped
• 2 Tbsp bacon-flavored soy bits
• 1 tsp salt, divided use
• 1/2 tsp black pepper, divided use
• 1 1/2 Tbsp all purpose flour
• 1 egg, slightly beaten
• 2 c Special K cereal or corn flakes, well crushed
• 1/3 c mayonnaise
• 2 Tbsp capers
• 1 Tbsp lemon juice
• 1/4 c cooking oil
• parsley, Romaine lettuce and lemon slices as garnish

Directions:

1. In a small covered bowl, blend the mayonnaise, capers and lemon juice. Refrigerate this sauce.
2. Soak the black-eyed peas overnight or use the quick-soak method. Simmer in water to cover by 1/2 inch for 20 minutes or until just tender. Drain well. Using a potato masher, mash about half of the peas.
3. Peel the potatoes and shred them on a box grater. In a large bowl, mix the potatoes and peas. Add the onion, bacon-like bits, half of the salt, half of the pepper, flour, and egg. Blend well and shape into 1/3 cup tapered logs.
4. In a shallow dish blend the cereal and the remainder of the salt and pepper. Roll the croquettes in the cereal crumbs. In a large skillet, heat the oil. Fry the croquettes for a couple of minutes or until brown and crusty; roll part way over; repeat until the croquettes are uniformly deep brown. Drain briefly on a rack over a tray. Place on a platter with parsley or on a bed of Romaine lettuce leaves. Serve with the caper sauce and garnished with lemon slices.