Ingredients (serve 4 people)

• 250g cowpeas

• 125g potatoes

• 2 eggs

• 4g salt

• 3 lettuce leaves

• 500ml cooking oil

• 1 carrot

• 4 cloves of garlic

• Coriander leaves

• 1onion

• 30g parsley

• 30g bread crumbs

• 2g pepper (optional)

• Water

• 1 red sweet pepper

Methods

• Chop the onion, carrot, garlic and cut the coriander leaves.

• Peel the potatoes, wash and boil them with the carrot, garlic and coriander leaves.

• Boil the cowpeas gently with the chopped onion until the cowpeas are tender and only a little water is left.

• Mash the potatoes and cowpeas well to get a smooth paste. Add parsley salt and seasonings.

• Beat the eggs. Add sufficient beaten eggs to the mixture to bind into a stiff paste. If it becomes too moist add some breadcrumbs.

• Shape the paste into rounds or squares. Coat well the remaining egg and breadcrumbs. Thin, deep fry them until crispy and brown.

• Serve them on a bed of salad and garnish with a diced red sweet pepper or any suitable garnish.