Mash cooked pigeon peas with potato and seasonings, shape into cutlets, and fry.

Steps

1. Cook pigeon peas until tender in water; add onion and cook until soft.
2. Beat over fire until smooth and dry.
3. Add butter, potato and chopped parsley or spring onion; add egg and minced onion sufficient to bind to a stiff paste.
4. Season to taste. If too stiff add some bread crumbs.
5. Shape into cutlets or patties.
6. Coat with egg and bread crumbs.
7. Fry in deep fat. Use in place of meat.