Burkinabe Savoury Beancakes

Ingredients: 400 g dried black-eyed peas Half a small onion, chopped 2 small carrots, chopped 1 egg, whisked Salt and black pepper to taste Flour for coating the beancakes Groundnut or palm oil for frying

Cooking Instructions: Soak the black-eyed peas over hight. The following day rub them between your fingers to remove the skins. Remove the skins and drain the beans. Place in a large pan and cover with water. Bring to a boil, reduce to a simmer and cook for 40 minutes, or until the beans become soft. Drain the beans and place in a blender along with the onion, carrots and egg. Season to taste then blend to a smooth paste. Shape the resultant mixture into balls then press into flat discs. Dip these in flour then shallow fry in veregable oil until browned (about 10 minutes), turning occasionally.

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