Baked Black Eyed Peas Croquettes

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Baked Black Eyed Peas Croquettes

So, today is the last day of my juice cleanse. Ay vey! I can’t believe it’s been five days! I’ll tell you all about it on Sunday. In the meantime, let me tell you about these croquettes.

These croquettes came about one day when I wanted some protein, but didn’t want my “go-to” rice and beans. I thought about a croquette, but didn’t want something fried. And then I remembered my baked lima beans croquettes with a mint-miso reduction. I adapted that recipe to feature the black eyed peas I had in my cabinet and voila!, a new Como Water favorite was born! 😀 Never one to shy away from condiments, I made two dipping sauces. The red sauce is a cranberry sriracha blend (mixed cranberry sauce, a wee bit of orange juice, and sriracha to taste) and the second is a “creamy” avocado sauce (mixed fresh avocado, a wee bit of lemon juice, vegan sour cream, salt and pepper to taste). I featured these croquettes as an accompaniment to some veg-centric soul food dishes we prepared in a cooking class. They. Were. A. Hit! Read the recipe below, and you’ll see why!

Happy Friday folks!

Baked Black Eyed Peas Croquettes

(Printable Recipe)


  1. 2 cups dry black eyed peas–soaked overnight and prepared to taste
  2. 1/4 cup flour
  3. 1/4 cup cornmeal
  4. 2 tablespoon cornstarch
  5. 1/2 teaspoon each: dried basil, dried parsley
  6. 1 -1/2 cups panko bread crumbs
  7. salt
  8. pepper


* Prepare black eyed peas ahead of time. Cook until tender. Set aside. Mix flour, cornmeal, and cornstarch with a dash of salt and pepper. Set aside. Lightly grease baking pan. Set aside.


*Smash black eyed peas. Mix smashed beans with dried herbs and 1 cup panko bread crumbs. Adjust seasoning to taste. Mixture should be sticky but formable. If too sticky, add more bread crumbs.



*Form mixture into patties/croquettes. Dredge lightly in flour/cornmeal mixture. Add to prepared baking dish. Bake ~15-20 minutes. Flip. Bake ~10 -15 additional minutes. Serve with dipping sauce of choice! (I made an avocado “sour cream” sauce, as well as a spicy cranberry relish!).  Enjoy!


Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Oh, I am definitely going to have to make these soon, especially with that cranberry-sriracha sauce (you know, cause my BF loves his spicy food!). I think some sauteed collards would make this a complete meal. Thanks for sharing this fried-free version of a croquette!

  2. Looks yummy!!! I keep reading about people doing juice fasts…I’m tempted to try. I’d rather do a smoothie and juice fast though I think.

  3. Sounds tasty!

  4. Love these croquettes! But I think your two sauces are what makes this really interesting!!! What other dishes would these sauces go well with?