Black-eyed Peas and Greens Croquettes  Back to Recipes

Makes 25

  • 2 tablespoons extra virgin olive oil
  • ½ large white onion, chopped very finely
  • 2 cloves garlic, chopped finely
  • 1 cup frozen black eye peas
  • 1 cup frozen collard greens
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • ½ teaspoon mustard powder
  • ½ teaspoon salt
  • 1 teaspoon black pepper
  • 1 cup Italian bread crumbs
  • 2 eggs
  • 2 Yukon potatoes, boiled and peeled
  • Oil, high-temperature oil, for frying the croquettes


Heat olive oil in a medium pan over medium heat with onions. Cook, stirring regularly, until caramelized. Add the garlic to the onions and stir for a few minutes. Add frozen collards and frozen peas to the pan and cook until warmed through. Add remaining spices to the pan and stir. Remove pan from direct heat.

Add cooked peeled potatoes to the pan and mash the mixture together with fork or masher. Mash in the salt and pepper.

Let the mixture cool enough to handle with your hands.

Put the breadcrumbs in a shallow bowl or plate. Whisk two eggs together in a separate bowl.

Form one-inch balls with the cooled potato mixture, using your hands. Dunk each ball in egg mixture then directly into breadcrumbs. Set each finished ball aside. Repeat until all the mixture has been formed into balls.

Put frying oil in a frying pan over medium heat. Once the oil is at 350 degrees, fry croquettes, 3-4 at a time. Rotate them in the pan so outer breadcrumbs are golden brown all over. Place finished croquettes on paper towels to absorb excess oil.

Serve with Ecco Domani Pinot Grigio at your New Year’s Eve party. 

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