Packed with protein, pigeon peas accras are well loved by vegetarians. For this recipe, try to use fresh pigeon peas or canned pigeon peas (drained). You can opt to cook rehydrated pigeon peas for this recipe.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 18 - 24
- 1 1/2 cups fresh, canned or cooked pigeon peas
- 2 eggs, room temperature, beaten
- 1/2 tsp minced garlic
- 1/2 tsp salt
- 1/4 cup finely chopped fresh herbs (cilantro, green onions, thyme)
- 1/2 cup flour
- 1 tsp baking powder
- 1/4 cup finely chopped onions
- Oil for deep frying
Add peas to a food processor and pulse 2 - 3 times only. You do not want to puree the peas, just break it down a little.
Transfer peas to a large bowl and mix in eggs, garlic, salt, herbs, flour, baking powder and onions. Add water to make a thick batter.
Heat oil and drop batter by the teaspoon or tablespoon and fry until brown.
Drain on paper towels.
Serve as is or with a dip.