Acaraja - Brazilian black-eyed pea balls

  • Acaraje - brazylijskie pulpeciki fasolowe z słodkimi frytkami

Acaraja - Brazilian black-eyed pea balls

Preparation

Soak the black-eyed peas overnight in cold water; remove the skins as much as possible. Puree 500 grams of black-eyed peas with a few large, peeled shrimps, two cloves of garlic, cayenne pepper or chili pepper and a handful of chopped cilantro until well combined. Season with salt and one teaspoon of ground cumin. Roll into balls and coat with breadcrumbs. Fry the balls in hot oil and drain on paper towels. Prepare fries according to package instructions. After frying, split the ball and fill with shrimps, diced tomato, red onion and diced cucumber.

Serving

Cut each of the balls into half, put the salsa and 1-2 shrimps into it. Arrange 3-4 balls per person on a plate with fries. Decorate the salad leaves and lemon wedges.

Tip

Every Super Crunch fries perfectly fit this dish. You can also use ready-to-use peas in can to prepare it easier and faster.