Acaraje com salada fresca Bean patties with avocado and tomato salad

Serves 4–6
For the acaraje
21⁄4lb (1kg) dried black-eyed peas
1 large onion, grated
1 tsp cayenne pepper
2 garlic cloves, finely chopped
2in (5cm) piece of fresh ginger, grated
1 fresh hot red chili, seeded and
finely chopped
vegetable oil for frying
sea salt and freshly ground black pepper
For the salad
1 avocado, sliced
4 ripe tomatoes, sliced
4 scallions (green onions), sliced
2 fresh green jalapeño or serrano chilies,
seeded and finely chopped
juice of 1 lemon
1 tbsp vinegar
2 tbsp good-quality olive oil
1Soak the peas in cold water for 2 hours. Rinse well in fresh cold water, and
remove the skins and black eyes. Put the peas and onion in a pan. Cover
with water, bring to a boil, and simmer for about 40 minutes until soft. Drain.
Purée the mixture and cayenne pepper in a food processor until smooth.
2Heat a little oil in a heavy frying pan. Cook the garlic and ginger over low heat
for 2 minutes until fragrant. Add the paste, season with salt and pepper, and
keep over low heat. Beat the mixture well with a wooden spoon to prevent it from
sticking, as you would when making polenta. Cook for 15–20 minutes, stirring from
the bottom occasionally. Check seasoning. Remove from the heat and set aside.
3Heat oil in a heavy pan over medium-high heat. When hot, take a dessert
spoon and quickly dip it into the hot oil. Fill the spoon with the black-eyed
pea mixture, forming a firm, round shape. Place in the hot oil. Continue until you
have a few patties in the pan. Cook for 6–8 minutes or until golden brown. Drain
on paper towels. Continue cooking in small batches until all the mixture is used.
4To make the salad, mix together the avocado, tomato, scallions, and chilies.
Combine the lemon juice, vinegar, and olive oil and season well with salt and
pepper. Pour this dressing over the salad, and serve with the fried acaraje and
perhaps some grilled prawns.