Boussan Touba (Savory Beancakes)

Ingredients:

• 14 oz dried black-eyed peas
• Half a small onion, chopped
• 2 small carrots, chopped
• 1 egg, beaten
• Salt and black pepper to taste
• Flour for coating
• Peanut oil for frying

Directions:

1. 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.
2. 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.
3. 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.
4. 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.