Black Pea And Rice Balls Recipe
Cuban inspired black pea and rice balls.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Peas
Rinse the black peas and soak them in water for at least 4 hours or overnight. Drain and rinse again.
- 2
Cook the Peas
In a pot, add the soaked black peas, cover with water, and bring to a boil. Reduce heat and simmer for 30-40 minutes until tender. Drain and let cool.
- 3
Sauté Vegetables
In a skillet, heat 1 tablespoon of oil over medium heat. Add the chopped onion, garlic, and bell pepper. Sauté until softened, about 5-7 minutes.
- 4
Mix Ingredients
In a large mixing bowl, combine cooked black peas, sautéed vegetables, cooked rice, cumin, paprika, cilantro, beaten egg, salt, and pepper. Mix well until combined.
- 5
Form Balls
With your hands, form the mixture into small balls, about the size of a golf ball. Roll each ball in bread crumbs to coat evenly.
- 6
Fry the Balls
In a deep skillet, heat the oil over medium-high heat. Once hot, carefully add the rice balls in batches. Fry until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
- 7
Serve
Serve the black pea and rice balls warm, garnished with additional chopped cilantro if desired.
