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Black-Eyed Pea Pancakes with Potato Filling (Indian) - Vegan

A home-style Black-Eyed Pea Pancakes with Potato Filling (Indian) - Vegan made with Pancake, Red Potatoes, Onion Cayenne, Mustard Seeds, and Turmeric Salt. Serves 1. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• Pancake
• 2 lb
• 1
• 1 tbsp
• 1/4 tsp
• 2 tbsp

Method (preview)

1. 1

   Soak black-eyed peas overnight in twice as much water.

2. 2

   Several hours before the dish is to be cooked, drain and puree the beans in a blender or food processor with water until you reach a soupy consistency.

3. 3

   Let sit at room temperature for several hours at this stage to "ferment" and turn sour.

4. 4

   Add salt, garlic, ginger, parsley,and any other seasonings of your choice (including hot pepper and cayenne and even coriander if you wish).

5. 5

   Chop the potatoes into bite-sized chunks, leaving the skin on.

6. 6

   In a skillet heat the oil on medium.

7. 7

   Add the mustard seeds and cook until the seeds pop and dance.

8. 8

   Add potatoes, turmeric, cayenne and anything else you prefer.

9. 9

   Cover, stirring occasionally to prevent burning.

10. 10

    Cook for 15 minutes or until potatoes are cooked.

11. 11

    Remove from heat and set aside.

12. 12

    Chop onions and cook in oil until translucent. (The onions need to be cooked separately to prevent the potatoes from getting slimy).

13. 13

    Add to the potatoes.

14. 14

    Heat to medium-high.

15. 15

    Slowly add a dollop of batter to the pan with a ladle, spiraling the batter out into a large pancake shape.

16. 16

    When the batter bubbles, flip and cook on the other side.

17. 17

    When done, place on a plate.

18. 18

    Add the potato filling along the center in a line.

19. 19

    Fold in the sides of the pancake, turn folded side down, and serve.

20. 20

    Contributed to the FareShare Gazette by Fatima; 15 January 2003. www.fareshare.net