Canned Black Eyed Peas (2 cups)
in just enough
Water (to taste)
to cover them overnight. Once black-eyed peas are soaked, add them to a food processor.
Fresh Parsley (2 Tbsp)
Soy Sauce (1 Tbsp)
Ground Cumin (1 tsp)
Fine Sea Salt (1/2 tsp)
as well. Process for about one minute until well processed. Heat the
Safflower Oil (as needed)
in a frying pan on the stovetop to 350 degrees F (180 degrees C).
Shape mixture into balls and add to the pan. Cook covered for about 4 minutes, flip, and then cook covered for 4 more minutes. Remove from pan, and place on a paper towel lined plate.
Make the dijon sauce by mixing together the
Rice Syrup (1/2 cup)
Dijon Mustard (1 Tbsp)
in a small bowl.
Serve croquettes with the dijon sauce, and enjoy!