Savoury beancakes are a traditional recipe among the Bissa, and are nicknamed Boussan touba - `Bissa's ear' - by the Mossi. This is a market recipe which includes other vegetables to create a lighter textured rissole. This recipe will make about six beancakes.
400 gram tin of black-eyed beans
half a small onion
two small carrots
one egg
salt and pepper to taste
wheat flour for coating the beancakes
ground-nut or vegetable oil for frying
Drain the black-eyed beans. Chop the onion and carrots and mix in a blender with the black-eyed beans and egg. Add salt and pepper to taste. Take the mixture out of the blender and shape into balls. Then press into flat round shapes (about 2cm deep). Shallow fry in groundnut oil (or vegetable oil) for about eight to ten minutes, turning occasionally.
Cate
(4/26/00)
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