Gungo Peas Patty

Boil the gungo peas in water for 20-25 minutes until very soft and tender, then drain well and set aside to cool slightly.

Crumble the bread slices into small pieces and soak them in a little water until softened, then squeeze out excess moisture.

Mince the garlic clove and finely chop the Scotch Bonnet Pepper, removing seeds if less heat is desired.

Combine the cooled gungo peas, soaked bread, chopped onion, minced garlic, Scotch Bonnet Pepper, black pepper, and salt in a large mixing bowl.

Mash the mixture together with a fork or potato masher until it reaches a thick paste consistency, breaking down the peas and bread to bind everything together.

Divide the mixture into 8 equal portions and shape each into a flattened oval or round patty about 1/2 inch thick.

Heat the cooking oil and margarine together in a large skillet over medium-high heat until the margarine melts and the oil is hot.

Fry the patties in batches for 4-5 minutes per side until golden brown and crispy, working in two batches if necessary to avoid crowding the pan.

Transfer the cooked patties to a paper towel-lined plate to drain excess oil before serving.