Dried Pea Croquettes
Dried peas, 1½ cups.
Egg, 1.
Salt.
Olive oil, 2 teaspoonfuls.
Bread crumbs.
Cover the peas with water and soak overnight. Drain and cook in fresh boiling water until tender. Drain, press through a colander, add a little salt and olive oil. Mix thoroughly and form into small rolls about three inches long. Dip in beaten egg, roll in bread crumbs, and bake in a quick oven. Serve with tomato sauce.