Soak the black-eyed peas overnight in cold water; remove the skins as much as possible. Puree 500 grams of black-eyed peas with a few large, peeled shrimps, two cloves of garlic, cayenne pepper or chili pepper and a handful of chopped cilantro until well combined. Season with salt and one teaspoon of ground cumin.
Roll into balls and coat with breadcrumbs.
Fry the balls in hot oil and drain on paper towels.
After frying, split the ball and fill with shrimps, diced tomato, red onion and diced cucumber. Or invent your own filling.
Delicious with Aviko sweet potato fries or SuperCrunch fries