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Appetizers
American
4 servings
20 minutes
25 minutes
½ Red Onion, diced
4 Cloves Garlic, minced
½ lb. (about 6) DYP®
6 oz. (half package) Melissa’s Soyrizo
1 package Melissa’s Steamed Black Eyed Peas
3 Eggs
1 tbs Dijon Mustard
1 tbs. Worcestershire Sauce
¼ cup Parmesan Cheese, grated
2 cups breadcrumbs
Over medium/low heat, sauté onion for 2 mins and add garlic then sauté for an additional minute.
Add soyrizo to sauté pan and heat through.
Add boiled DYP® to sauté pan and use a potato masher to smash them and mix in thoroughly with the soyrizo.
Next add the rinsed black-eyed peas and repeat the same process with the potato masher to ensure mixture is homogenous.
Remove from heat and add 1 egg, parmesan, dijon and Worcestershire sauce. Mix well and use an ice cream scoop to measure out croquettes into 16 equal balls.
Refrigerate for 1-2 hours and dip each croquette into the remaining 2 eggs, whisked into an egg wash. Then into breadcrumbs.
Fry in vegetable oil for 2-3 mins or until golden brown. Or bake on 425 for 15-20 minutes or until golden brown and heated through.
