Black-Eyed Pea and Quinoa Croquettes

“What would you like, Ma-am?” a flight attendant smiled at me as she parked her cart by row 3, my row for the next 6 hours. Hm, what would I like?

I would like a long relaxing massage. A day all to myself with plenty of time to devote to a new complicated recipe and reflect on this stage in my life. A picturesque hike and a meaningful conversation with a friend. A full uninterrupted night of sleep.

A weekend getaway to Carmel with my family. A book that takes me places I have never gone before. Sparkly card stock paper in all the colors of the rainbow – with matching envelopes. New shape cutters for scrap-booking.

I’d like to take an art or a metal sculpture class. Or an inspiring photography workshop, taught by Quentin Shih.

I’d like a stove with 2 extra burners. I’d like to move into a soup, salad and grain cookbook library. I’d like to learn to fly an airplane. Or become really good at a new sport, perhaps even mountain biking. To take a trip “back home” – to a place where I was born, knock on my childhood friend’s door and tell her about the last 20 years. I’d like to slow down the time to enjoy my kids smiles longer. To live authentically and with no regrets. Throw my son’s epipen into the trash forever and watch him sink his pearl-white baby teeth into a slice of good-ol’ birthday cake.

“I will have a cup of black coffee, with half a Splenda and a touch of fat-free milk.”

Black-Eyed Pea and Quinoa Croquettes

Adapted from Vegan with A Vengeance

Ingredients

For the Croquettes:

• 1 1/2 cup of cooked black-eyed peas
• 1 generous tablespoon of olive oil 
• 1 generous tablespoon of tamari or soy sauce
• 1 cup of cooked quinoa
• 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

Directions

1. 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.
2. Combine the ingredients for the coating in a small bowl.
3. Line a baking sheet with parchment paper or lightly grease the sheet.
4. 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.

Wine Pairing

A spicy and jammy Sin Zin provides a nice contrast to with these crunchy croquettes.