Acarajé – Black-Eyed Pea Fritters with Smoky Mushroom Filling

Details

• Author: CuisineSavvy
• Cuisine: Brazilian
• Course: Snack
• Servings: 4
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Diet: Vegan
• Tags: Street Food, Brazilian, Fritters, Black-Eyed Peas, Mushrooms, BBQ, Bahian, Crispy, Savoury

Nutritional Values

Black-eyed peas provide excellent plant-based protein and fibre, supporting digestive health and stable energy levels. Mushrooms contribute essential B vitamins, selenium, and antioxidants with anti-inflammatory properties. The spices cumin and chilli powder aid digestion and boost metabolism, whilst garlic and onions offer cardiovascular benefits and immune support.

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Acarajé – Black-Eyed Pea Fritters with Smoky Mushroom Filling

Authentic Brazilian street food transformed into a plant-based delight. These crispy black-eyed pea fritters are filled with smoky BBQ mushrooms, capturing the soul of Bahian cuisine whilst celebrating wholesome vegan ingredients. Perfect as a savoury snack or light meal.

Ingredients
[ ] 1 cup black-eyed peas (dried, soaked overnight)
[ ] 1 small onion (coarsely chopped)
[ ] 2 cloves garlic (minced)
[ ] 1 teaspoon red chilli powder (adjust to taste)
[ ] 1 teaspoon ground cumin
[ ] ¼–½ cup breadcrumbs
[ ] Salt to taste
[ ] 200g mushrooms (chestnut or oyster, finely chopped)
[ ] 1 tablespoon tomato purée
[ ] 1 teaspoon smoked paprika
[ ] 1 tablespoon soy sauce
[ ] 1 teaspoon maple syrup
[ ] 1 tablespoon olive oil (plus extra for frying)
[ ] Fresh coriander to garnish (optional)

Instructions
[ ] 1. Drain the soaked black-eyed peas thoroughly and pat dry with kitchen paper. Remove any loose skins that come away easily.
[ ] 2. Place the peas, chopped onion, minced garlic, red chilli powder, ground cumin, and salt into a food processor. Pulse until a coarse paste forms that holds together but retains some texture.
[ ] 3. Transfer the mixture to a bowl and gradually fold in breadcrumbs until firm enough to shape into patties. The amount needed will depend on moisture content.
[ ] 4. Heat 1 tablespoon of olive oil in a frying pan over a medium-high heat. Add the chopped mushrooms and sauté for 5–6 minutes until they release their moisture and begin to brown.
[ ] 5. Stir in the tomato purée, smoked paprika, soy sauce, and maple syrup. Cook for a further 2–3 minutes until the mixture is thick and glossy. Season with salt if needed, then set aside.
[ ] 6. Shape the black-eyed pea mixture into 8–10 small patties, approximately 6 cm in diameter. Press a small indent into the centre of each patty with your thumb.
[ ] 7. Pour enough oil into a deep frying pan or pot to reach approximately 2 cm depth. Heat over a medium heat until the oil reaches approximately 180°C.
[ ] 8. Carefully lower 3–4 fritters at a time into the hot oil. Fry for 3–4 minutes on each side until deep golden brown and crispy.
[ ] 9. Remove with a slotted spoon and drain on kitchen paper. Repeat with the remaining fritters.
[ ] 10. Fill each fritter's indent with a generous spoonful of the smoky mushroom mixture. Garnish with fresh coriander if desired and serve immediately whilst hot and crispy.

https://www.cuisinesavvy.com/recipe/acaraj-black-eyed-pea-fritters-with-smoky-mushroom-filling