Ingredients
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For the filling:
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1 cup cooked black-eyed peas (about 1/2 cup uncooked)
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1 small onion, finely chopped
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1 tablespoon fresh ginger, minced
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1 garlic clove, minced
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1 teaspoon smoked paprika
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1 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 Scotch bonnet pepper, seeded and minced (optional - adjust heat as desired)
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For the batter:
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1 1/2 cups water
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1/2 cup gluten-free all-purpose flour
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1/4 cup tapioca starch
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1/4 cup arrowroot powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
Directions
Sub_title: A Vegan Twist on a Traditional Street Food Snack from West Africa
Description: This kid-friendly and oil-free recipe brings together the bold flavors of black-eyed peas, scotch bonnet peppers, and spices to create a delicious and nutritious snack perfect for any occasion.
Ingredients:
For the filling:
* 1 cup cooked black-eyed peas (about 1/2 cup uncooked)
* 1 small onion, finely chopped
* 1 tablespoon fresh ginger, minced
* 1 garlic clove, minced
* 1 teaspoon smoked paprika
* 1 teaspoon ground cumin
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1 Scotch bonnet pepper, seeded and minced (optional – adjust heat as desired)
For the batter:
* 1 1/2 cups water
* 1/2 cup gluten-free all-purpose flour
* 1/4 cup tapioca starch
* 1/4 cup arrowroot powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
Instructions:
1. In a large bowl, mash the cooked beans until smooth using a fork or potato masher. Add the onion, ginger, garlic, paprika, cumin, salt, black pepper, and optional Scotch bonnet pepper, and mix well. Set aside.
2. In another bowl, whisk together the water, flours, and seasonings for the batter. Stir until there are no lumps remaining. The batter should be thick but pourable.
3. Heat a steamer basket over medium-high heat. Grease the sides of a shallow dish with a little bit of non-stick cooking spray or oil.
4. Using a cookie scoop or two spoons, form the bean mixture into 1-inch balls. Gently place them in the prepared dish.
5. Pour enough batter onto each ball to completely cover it. Use your fingers to lightly press down on the batter to remove any air pockets. Place the coated fritters in the greased dish, leaving about half an inch of space between each one.
6. Cover and steam the fritters for 8-10 minutes. Remove the lid and continue steaming for an additional 2-3 minutes. Check for doneness by inserting a toothpick into the center of a fritter; if it comes out clean, they’re ready!
7. Serve the moin moin warm with your favorite dipping sauce, such as vegan tzatziki or a simple marinade made from fresh lime juice, olive oil, and chili flakes. Enjoy!
Difficulty Level: Easy
Serves: 12-15 mini fritters
Note: If you prefer a thicker consistency for your moin moin, simply increase the ratio of beans to liquid when forming the patties.
Steps
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1
Done
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In a large bowl, mash the cooked beans until smooth using a fork or potato masher. Add the onion, ginger, garlic, paprika, cumin, salt, black pepper, and optional Scotch bonnet pepper, and mix well. Set aside. |
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2
Done
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In another bowl, whisk together the water, flours, and seasonings for the batter. Stir until there are no lumps remaining. The batter should be thick but pourable. |
|
3
Done
|
Heat a steamer basket over medium-high heat. Grease the sides of a shallow dish with a little bit of non-stick cooking spray or oil. |
|
4
Done
|
Using a cookie scoop or two spoons, form the bean mixture into 1-inch balls. Gently place them in the prepared dish. |
|
5
Done
|
Pour enough batter onto each ball to completely cover it. Use your fingers to lightly press down on the batter to remove any air pockets. Place the coated fritters in the greased dish, leaving about half an inch of space between each one. |
|
6
Done
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Cover and steam the fritters for 8-10 minutes. Remove the lid and continue steaming for an additional 2-3 minutes. Check for doneness by inserting a toothpick into the center of a fritter; if it comes out clean, they're ready! |
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7
Done
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Serve the moin moin warm with your favorite dipping sauce, such as vegan tzatziki or a simple marinade made from fresh lime juice, olive oil, and chili flakes. Enjoy! |
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