Acaraje Black-Eyed Pea Fritters with Prawn Filling

Serves 20 pieces
Time 30 minutes


1 small red onion, diced

1 garlic clove, grated

1 tbsp ginger, grated

1 tbsp extra virgin olive oil

1 green chilli, deseeded, chopped

1 ½ cups black-eyed peas

450g small raw prawns, shelled and deveined

½ cup chopped coriander

1 tsp mild chilli powder

½ cup fresh breadcrumbs

1 tsp salt and pepper

2 tbsp plain flour

1 tsp baking powder

olive oil, for frying


Salsa Ingredients

½ avocado, diced

1 truss tomato, deseeded and diced

½ lime, juiced

2 tsbp. fresh coriander, chopped

1 cup black-eyed peas

hot pepper sauce, to taste

olive oil

salt and pepper


In a hot pan with olive oil, saute the onion, garlic and ginger. Add the chilli and black eyed peas to the pan and set aside to cool.

Pulse the prawns in a food processor, leaving them still chunky. Pour in the cooled down sauteed mixture into the food processor and pulse a few more times to mix together. Mix in the coriander, chilli powder, bread crumbs, flour, baking powder and salt and pepper.

In a hot pan, filled with 3-4 cm of oil, fry the mixture dividing it into spoonfuls. Fry until golden and crisp, about 4-5 mins. Drain on kitchen paper and repeat until they are all finished. You can keep them warm in the oven while you finish.

To make the salsa, mix all of the salsa ingredients together in a separate bowl and serve with the fritters still warm.