Daisy's Acaraje

[Marge]

Good news, Daisy Martinez forwarded me her acaraje recipe!! It will be published in her book which will be coming out this fall. Enjoy!

Daisy’s Navy Bean and Shrimp Cakes
Acaraje
Makes 6 appetizer servings, or, with a salad, a light supper

1 pound navy beans or black-eyed peas, cooked and drained
2 pounds small shrimp, peeled, deveined and cut into ¼-inch dice
Half a small Spanish onion, diced very fine (about ½ cup)
2 tablespoons chopped fresh cilantro
2 teaspoons fine sea or kosher salt
Half a Scotch bonnet chili pepper or chili pepper of your choice, finely chopped
½ teaspoon freshly ground black pepper
¼ teaspoon ground cumin
All-purpose flour
Vegetable oil

1. Mash about two-thirds of the beans to a paste in a large bowl. Stir in the remaining beans and then the shrimp, onion, cilantro, salt, chili, black pepper, and cumin.
2. Form the bean mix into six 3 ½-inch patties, lining them up on a baking sheet as you go. Refrigerate at least 30 minutes or up to 8 hours. Refrigerating the cakes will firm them up and make them easier to handle.
3. Pour enough oil into a 12-inch skillet to fill ½-inch, about 1 cup. Heat the oil over medium-high heat until rippling.
4. Meanwhile, spread a thick layer of flour out on a plate. Coat both sides of the patties, handling them gently. Slip the patties into the oil and cook, turning once, until golden brown on both sides and the shrimp is cooked through, about 8 minutes. Drain on paper towels and serve hot.

[EAF]

Thank you, Thank you, Thank you!

[Sam D.]

Many thanks for posting the recipe.

I saw your previous post and had tried to search the recipe but came up empty handed. You had quoted her name as *Daisy Fernandez* and that was what I searched under. I didn't recognize the surname error because I rarely watch the cooking shows. So all is well that ends well. I can't wait to try the recipe. Thanks again.

[RWCFoodie]

Marge, you are terrific! I was the OP who gave Daisy the wrong last name. I really wanted her recipe and didn't want to wait for her book. I am sooo glad that you read Chowhound and that Daisy was willing to give you her recipe! Thanks so much. I can't wait to make them!

[Sharuf]

The way the recipe is written, it sounds like you cook 1 lb. of beans (which would yield about 3 lbs. cooked). Is that correct? Or is one lb. cooked beans the proper amount?

[JJ]

I watched her do this on her tv show. You do indeed cook 1 lb of DRY BEANS - then use about 1/2 to 2/3 of them (she clearly said 1/2 on the show) reserving the rest for later. Of the 1/2 she used - she reserved about 1/3 of them for use whole in the fritters.

I was so intrigued by this recipe. I am suing it for a dinner party.