Black-eyed Pea Croquettes

==Ingredients==
* 6 cups water
* 2 cups uncooked black-eyed peas
* 1 tsp salt
* 1 tbsp canola oil
* 1 small onion, diced
* 1 tbsp minced garlic
* 1½ cups canned fire-roasted tomatoes, diced
* ¼ tsp chile paste, or more to taste
* 1 tbsp balsamic vinegar
* salt and freshly ground black pepper to taste
* 3 scallions, thinly sliced
* 2 large eggs, lightly beaten
* 4 cups fresh breadcrumbs
* flour for dusting
==Directions==
# Bring 6 cups water to a boil over high heat, and add peas and 1 tsp.
# salt.
# Cook peas for 1 hour or until tender.
# Remove from heat, and set aside to cool.
# Meanwhile, heat oil on medium heat, and sauté onion until translucent, about 7 minutes.
# Add garlic and tomatoes, bring to a boil and reduce heat to low.
# Add chile paste, balsamic vinegar, salt and pepper, and cook for 20 minutes.
# Remove from heat, and set aside to cool.
# Combine peas and tomato mixture.
# Place half of pea mixture in food processor and purée, or mash half with back of wooden spoon in bowl.
# Add mashed mixture to remaining beans, and add scallions, eggs and breadcrumbs.
# Mixture should be thick but moist.
# If it is too moist, add more breadcrumbs.
# Form mixture into 1½-inch round patties, about ½-inch thick.
# Heat oil in large skillet over medium-high heat.
# Dust each patty with flour, and gently place in skillet.
# Cook for about 2 minutes on each side, and repeat process until all mixture is used, adding more oil if needed.
# Remove from heat, drain on paper towels and serve hot.
Category:Balsamic vinegar Recipes
Category:Black-eyed pea Recipes
Category:Green onion Recipes
Category:Breadcrumb Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Egg Recipes
Category:Vegetarian Recipes
Category:Native American Appetizers
Category:Native American Vegetarian
Category:Native American Snacks
Category:Cherokee Recipes