Pigeon Peas Cutlets

Apart from shelling pigeon peas, freshly picked from the garden, I also love preparing and eating them in all types of dishes. I would like to share one of my favorite pigeon peas recipe dish with you.

Pigeon Peas Cutlets
1 tbsp finely chopped onion
2 cups cooked pigeon peas, but the canned pigeon peas can work too
1 tbsp butter
1 cup mashed potato
1 tbsp chopped parsley
2 eggs, beaten
1 cup dry breadcrumbs
1 cup oil for deep frying
Pinch of salt
Pepper

Sauté onion and peas in butter for 2 minutes; remove from heat and crush. Add potato, parsley and some of the beaten egg to bind mixture. Season with salt and pepper. If too moist, add some dry breadcrumbs. Shape into cutlets or patties. Mix remaining egg with a little water; dip patties in egg and coat with breadcrumbs. Deep-fry and drain on paper towel.

Serve hot and enjoy it all.

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