Boussan Touba - Savory Beancakes (Burkina Faso) - cooking recipe

Ingredients

14 ounces dried black-eyed peas
half a small onion, chopped
2 small carrots, chopped
1 egg, beaten
salt and black pepper
flour, for coating
peanut oil (for frying)

Preparation

Soak the black-eyed peas overnight. Drain, and place in a large pot with enough water to cover. Bring to a boil, reduce heat and simmer for 40 minutes or until tender. Drain.
Put the beans in a blender with the onion, carrots and egg (add a little water if you need to, but not too much). Season with salt and pepper and blend into a smooth paste.
Heat the oil until bubbles rise around the non-stirring end of a wooden spoon. Meanwhile, shape the paste into flat patties, then dip in flour. Fry in the hot oil until browned, turning once.
Hint: don't fiddle with them. It should take about five minutes per side to cook, but if you lift them too often they'll start to disintegrate.