Black-eyed pea and quinoa croquettes

Ingredients

For the Croquettes:

• 1 1/2 cup of cooked black-eyed peas
• 1 generous tablespoon of olive oil (totally forgot to put this in... they still came out good!)
• 1 generous tablespoon of tamari or soy sauce
• 1 cup of cooked quinoa (I used the red kind this time)
• 1 red or green chili, finely chopped
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of dried basil
• 1 teaspoon of paprika

For the Coating:

• 1/4 cup of bread crumbs
• 1/4 cup of cornmeal
• pinch of sea salt
• freshly cracked black pepper
• 1/2 teaspoon of grated lemon zest

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Preparation

• In a medium-large bowl, mash the black-eyed peas with a fork or potato masher.
• Mix in the olive oil, tamari and hot chili. Add the quinoa to the bowl, along with the spices and herbs and stir until well combined.
• Combine the ingredients for the coating in a small bowl.
• Line a baking sheet with parchment paper or lightly grease the sheet.
• Shape the bean and quinoa mixture into small patties, roll in the crumb mixture and transfer to the baking sheet.
• Bake in a preheated 350 degree oven for 40 minutes. Turn them after 20 minutes have elapsed.