Black-eyed pea meatballs

Directions

1. Combine the beef and beaten egg in a bowl then form into meatballs about the size of a small egg.

2. Set these aside in the refrigerator to cool and firm up.

3. Place the beans in a large bowl, cover with water then set aside to soak over night.

4. The following day, drain the beans, cover with fresh water then rub the beans between your hands to remove the skins.

5. Rinse away the loosened skins then drain the beans in a colander.

6. Crush or grind the black-eyed peas to from a thick paste.

7. Add just enough water to form a thick batter that clings to the back of a spoon.

8. Add the bouillon cube, chilli, onion and salt then place the batter in a refrigerator for two hours before use.

9. Heat the oil in a pan in preparation for frying. Oil a large spoon and fill with the chilled bean paste.

10. Sit an beef meatball on this then use a palette knife to cover with more of the bean mixture so that the meatballs is completely covered.

11. Use a knife to carefully transfer the covered meatball into the hot oil fry in the oil until the bean mix is golden brown and the meat inside is cooked through.

12. Remove with a slotted spoon and drain on kitchen paper.

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