Air Fryer Plantain & Black-Eyed Pea Cakes (Akara-Inspired)

• 1 cupdried black-eyed peas — soaked overnight
• 1very ripe plantain — black-spotted, mashed
• 1/2small onion — grated
• 1scotch bonnet or fresno chili — seeded, minced — to taste
• 1/2 tspfine sea salt
• 1/4 tspground crayfish or smoked paprika — paprika keeps it vegan
• 2 tspneutral oil — for brushing

Method

1. 01

   Slip the skins off the soaked peas — rub them between your palms under water and the loose skins float free. It takes ten minutes and it's the difference between fluffy and gritty.

2. 02

   Blend the skinned peas with the onion and just enough water to move the blades — you want a thick, airy paste, not a soup. Whip it with a spoon for a minute to lighten it.

3. 03

   Fold in the mashed plantain, chili, salt, and paprika. Brush a perforated liner with oil. Drop heaped spoonfuls, flatten slightly, and brush the tops with oil.

4. 04

   Air fry at 375°F for 18 minutes, flipping at 12, until the edges are deep brown and crisp and the centers are set. Eat hot, with a squeeze of lime or a soft pepper sauce.