Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Black-Eyed Pea | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 lb black-eyed peas soaked
- 4 garlic cloves crushed
- 2 tsp salt
- 1 tsp black pepper
- 4 tbl water
- oil for frying
- lime juice to taste
Directions
When peas have softened, rub off skins and soak an additional 30 minutes. Drain and rinse. In a food processor, process peas, garlic, salt and pepper. Add water while continuing to process. Add enough water to get a smooth, thick puree.
Preheat oven to 250F. In a large skillet, heat 2 to 3 inches of oil and fry 1 tbsp of the batter till golden brown. Repeat until all of the batter has been fried. Keep in oven to keep hot. Serve piping hot, sprinkled with salt and lime juice.
Category:Cuban Appetizers
Category:Cuban Recipes