Black bun meats

• 2 cups of black peas
• ½ fine chopped red pepper
• ½ fine chopped purple onion
• 2 fine chopped garlic teeth
• ½ cup of grated bread
• ½ cup of flour
• ½ cdita de cumin
• ½ cdita of ground beans
• 1 cdita of smoked pepper
• ½ cdita of oregano
• Sal at ease

Ingredient photos provided by Pexels

Preparation

1. It begins by skipping in a pan over medium heat the onion, pepper and garlic chopped with a little oil until they are golden and fragrant. I should take about 5 to 7 minutes.
2. He's waiting for them to cool down and transfer them to a bowl where you're going to add the porotes. With the help of a fork or better a foot potatoes you will step on the porotes (not entirely to keep some texture) to form a kind of pasta.
3. Then you'll add the spices, the grated bread and the flour and integrate everything with the help of your hands until you have a slightly sticky preparation that will hold its shape. If this does not happen, wait a few minutes because the grated bread is going to absolve liquid. If this time is still very soft, add a little more flour.
4. With your hands wet (so I don't hit you) you'll form balls the size you want. I like to make them smaller so they're more crunchy.
5. Then you have to cook them the way you like, it can be the frying pan over medium heat with a little oil until all the exterior of the golden view, the oven on an oiled plate at 180 degrees for 20 to 25 minutes or even fry them in abundant oil. It all depends on how long you have and how healthy you want to eat.