Soak the peas overnight. Then rub them between the palms to remove the skin.
Crush or grind the peas to obtain a thick paste. Add enough water to form a less-consistent paste. Add all the other ingredients (except the oil). To improve the flavour, leave the paste in the fridge for a few hours.
Pour plenty of oil in the frying-pan and fry the paste in the oil, using 1 tsp. per croquette, until golden-brown in colour.
Serve with Pili-Pili or sour sauce.
Serves 4
