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Black-eyed beans:  1¼ cups. 
Onion:  1 (small size). 
Palm oil or any cooking oil:  ¼ cup. 
Fresh basil:  1 leaf. 
Fresh corriander:  1 leaf. 
Fresh thyme:  1 sprig. 
Garlic:  ½ small clove. 
Vegetable stock cube:  1 dissolved in a litte hot water. 
Extra oil for frying.

A litte water if needed (often not needed).
Salt to taste.
Two fresh eggs may be added for extra creaminess but the mixture is still delicious on its own.
Fresh whole prawns may also be added for variety and flavour. 

(Serves 4)

Cooking method:
Soak beans overnight or for at least four hours. 
De-husk (for authentic result) and blend with all the other ingredients (except the prawns). 
Allow to stand for 10-15 minutes. Add prawns and mix again.
Pour a little oil in frying pan. Heat until hot. 
Scoop tablespoonfuls of the paste into the hot oil to form pancakes. Best fry 3 or 4 at a time. 
Turn pancakes when golden brown on the under side. Take care to keep them from sticking together. If they do stick separate with a knife when cooked. 
Sprinkle with black pepper. 

Eat with salad as snack or appetizer. 


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