BLACK-EYED PEA CAKES
Southerner's typically serve black-eyed peas on New Year's Day for good luck. The tradition is to serve it with greens (symbolizing money and wealth). I typically make black eyed peas cooked with bacon or salt pork, and throw a penny in....the person that gets the penny is guaranteed good luck for the new year. This is a way to use up those leftover black eyed peas.
Provided by breezermom
Categories Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Saute the purple onion, red bell pepper, and jalapeno pepper in butter in a large skillet over medium-high heat, stirring constantly, until tender. Remove from heat; set aside, and let it cool slightly.
- Mash the black-eyed peas in a large bowl. Add the onions, red bell pepper, and jalapeno to the black-eyed peas. Add the breadcrumbs, egg yolks, cilantro, garlic, cumin, mustard, oregano, thyme, and salt. Stir well. Shape the mixture into 12 2-1/2 inch patties. Dredge the patties in cornmeal.
- Fry half of the patties in 2 tbsp oil in a large skillet over medium-high heat for 3 to 4 minutes on each side (depending on the heat of your stove), or until lightly browned. Transfer to a serving plate; set aside, and keep warm. Repeat with the remaining patties and other 2 tbsp oil.
- Top each patty with 1 tbsp sour cream; sprinkle with green onions. Serve with salsa.
Nutrition Facts : Calories 439.5, Fat 20.6, SaturatedFat 7.1, Cholesterol 80.7, Sodium 1168, Carbohydrate 52.7, Fiber 8.8, Sugar 4.6, Protein 14.7
BLACK-EYED PEA CAKES WITH ADOBO CREAM
Make and share this Black-Eyed Pea Cakes With Adobo Cream recipe from Food.com.
Provided by SusieQusie
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine sour cream and adobo sauce in a small bowl and set aside.
- Place beans in a medium bowl and partially mash with a fork. Stir in breadcrumbs and next 7 ingredients (through egg white).
- With flour-dusted hands, divide mixture into 4 equal portions, shaping each portion into a 1/2-inch thick patty.
- Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan and cook on each side for about 2 minutes, until golden brown and heated through.
- Remove patties from pan. Top each with 1 tablespoon shredded cheese.
- Serve with adobo cream.
Nutrition Facts : Calories 194.7, Fat 6.3, SaturatedFat 2.3, Cholesterol 60.6, Sodium 757.8, Carbohydrate 23.4, Fiber 4.1, Sugar 1.9, Protein 11.3
BLACKEYED PEA CAKES
Steps:
- Cover the black-eyed peas with cold water and soak overnight. Drain the peas. Soak the shrimp in cold water for 30 minutes, and then drain off excess water. Place the peas, shrimp and onion in a blender, along with the beaten egg and 1/4 cup of the cornmeal, and puree until smooth. Add salt if necessary (the dried shrimp may already be salty).
- Combine the remaining 1/4 cup of cornmeal and the flour in a bowl. Form the pea mixture into small patties and dredge them in the cornmeal mixture.
- Pour the oil into a frying pan and heat over moderate heat. Test by dropping in a little of the pea mixture. If it bubbles immediately and rises to the surface, the oil is ready.
- Drop 4 to 6 patties into the hot oil and pan-fry until golden, shaking the pan constantly, turning the patties once, about 1 to 2 minutes. Remove with a strainer or slotted spoon. Drain on paper towels. Continue to pan-fry patties in batches. Serve with Tomatillo-Scallion Mayonnaise.
- In a bowl, combine the egg yolks, vinegar, lemon juice, salt, pepper, Tabasco, and Worcestershire. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and looks like mayonnaise, you can add oil more generously. Adjust seasonings and store in refrigerator as long as 4 days.
- In a blender, combine scallions, sour cream, and lemon juice. Pulse a few times to combine, then puree until smooth. Add salt, pepper, tomatillos and 1/2 cup of the Mayonnaise. Blend just to combine.
CAJUN BLACK EYED PEA CAKES (VEGETARIAN)
Make and share this Cajun Black Eyed Pea Cakes (Vegetarian) recipe from Food.com.
Provided by Outta Here
Categories Beans
Time 25m
Yield 10 cakes, 10 serving(s)
Number Of Ingredients 10
Steps:
- Pureé black-eyed peas in a food processor, or use a potato masher.
- Add parsley, bell pepper, onion, ground pepper and thyme. Mix by hand until well combined.
- Heat a large non-stick skillet over medium-high heat, and brush with a small amount of olive oil.
- Form the pea mixture into 10 balls, each the size of a well-rounded teaspoon. Flatten the balls between your hands and set four or five in the skillet. When brown flip gently and brown other side. Repeat with remaining cakes.
- Combine yogurt, tomato sauce and cayenne and serve with the warm cakes.
Nutrition Facts : Calories 60.2, Fat 3, SaturatedFat 0.5, Cholesterol 0.4, Sodium 141.4, Carbohydrate 6.3, Fiber 1.6, Sugar 0.4, Protein 2.2
SMOKY BLACK-EYED PEA CAKES
As a southern girl, black-eyed peas remind me most of home. I love making this smoky pea cake, especially when there is a little chill in the air. -Jenné Claiborne, Atlanta, Georgia
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 8 servings.
Number Of Ingredients 22
Steps:
- Place roasted peppers, mayonnaise, dill, vinegar, pepper and sugar, if desired, in a blender. Cover and process until smooth. Transfer to a small bowl. Refrigerate, covered, until serving., In a small bowl, stir together water and flaxseed. Let stand until thickened, at least 3 minutes. Place peas, onion, 4 tablespoons panko, cornmeal, jalapeno, garlic, seasonings, vinegar and flaxseed mixture in a food processor. Pulse until just combined. In a shallow bowl, combine bread crumbs and remaining 2 tablespoons panko., In a deep cast-iron or electric skillet, heat 1/4 in. oil to 350°. Form pea mixture into eight 2-in.-wide patties. Dip in crumb mixture, patting to help coating adhere. Fry patties, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve hot with red pepper aioli.
Nutrition Facts : Calories 235 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 516mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
BLACK EYED PEA CAKES
Make and share this Black Eyed Pea Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 45m
Yield 30 appetizers
Number Of Ingredients 11
Steps:
- Saute onion in 1 T hot oil in a large skillet over medium-high heat until tender.
- Process onion, 1 can of peas, and next 4 ingredients in a blender until mixture is smooth, stopping to scrape down sides.
- Pour mixture into a large mixing bowl.
- Stir in hush puppy mix, and gently fold in remaining can of peas.
- Shape mixture by 2 T into 3-inch patties.
- Place patties on a wax paper-lined baking sheet.
- Cover and chill 1 hour.
- Cook patties, in batches, in 3 T hot oil, adding oil as needed, in a large skillet over medium heat for 1 1/2 minutes on each side or until patties are golden brown.
- Drain patties on paper towels, and keep warm.
- Serve with desired toppings.
BLACK-EYED PEA CAKES
Categories Bean Brunch Fry Quick & Easy
Number Of Ingredients 15
Steps:
- Combine sour cream and adobo sauce in a bowl. In another bowl, partly mash the peas. Add remaining ingredients through the evoo. Shape into 1/2-inch thick patties. Heat evoo in a shallow pan and carefully place the patties in the oil. Fry about 2 minutes on each side. Remove and drain. Top with adobo cream and cheese.
BLACK-EYED PEA CAKES WITH JALAPENO SOUR CREAM
Interesting twist to black-eyed peas. Makes a nice appetizer/first course, especially if you have a southwestern theme to a dinner.
Provided by Lizzie-Babette
Categories Beans
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Put dried peas in medium pot and add enough cold water to cover by 3 inches; let stand overnight.
- Drain peas.
- Put peas and 3 c water in pot over medium low heat.
- Cover and simmer until peas are tender, stirring occasionally, about 40 minutes.
- Drain peas, reserving 1/3 cup cooking liquid.
- Transfer 1 1/4 c peas to food processor and puree until smooth, adding reserved cooking liquid, 1 tablespoon at a time, to help blend.
- Transfer puree to a large bowl.
- Add milk, onion, lime juice, hot pepper sauce and remaining whole peas.
- Stir in flour, baking powder and baking soda, seasoning with salt and pepper.
- Mix in egg.
- Cover and chill batter 30 minutes.
- Mix sour cream and jalapeño chilies in small bowl.
- Let stand 30 minutes.
- Preheat oven to 250°F.
- Heat 1/2 t oil in heavy large skillet over medium-low heat.
- Using 1 1/2 T batter for each cake, spoon batter into skillet.
- Cook until bubbles on top of cakes break and batter is almost set, about 3 minutes.
- Turn cakes over and cook until cooked through.
- Transfer cakes to baking sheet; keep warm in very low oven.
- Repeat with remaining batter, adding more oil to skillet as needed, making 24 cakes.
- To serve, spoon salsa onto plates, arranging 4 cakes alongside salsa on each plate.
- Top with sour cream mixture and serve.
Nutrition Facts : Calories 249.8, Fat 6.7, SaturatedFat 2.9, Cholesterol 45.1, Sodium 149.3, Carbohydrate 36.8, Fiber 3.8, Sugar 2.8, Protein 11.3
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