Savory black-eyed pea bean cakes (Boussan Touba)

Drain and rinse black-eyed peas soaked overnight; cover with water in a saucepan, bring to a boil, cover and simmer about 40 minutes until tender.

Blend the drained peas with half an onion, two small carrots, an egg, salt and pepper in a food processor to a smooth paste.

Form into flat patties, flattened on the cutting board, and coat in flour.

Heat peanut oil until bubbles form around a spatula handle; fry the cakes 5 minutes per side without moving them.