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Black-Eyed Pea Croquettes with Caper Sauce

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.


  • 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


  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.

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