Black-Eyed Pea Cakes
- Ready In:
- 40mins
- Ingredients:
- 19
- Serves:
-
6
ingredients
- 177.44 ml purple onion, finely chopped
- 118.29 ml red bell pepper, finely chopped
- 1 jalapeno pepper, seeded and finely chopped
- 14.79 ml butter, melted
- 2 ml black-eyed peas, cooked and drained or (907.18 g) can black-eyed peas, drained
- 118.29 ml fine dry breadcrumb
- 2 egg yolks, lightly beaten
- 59.14 ml cilantro, chopped (half amount if using dried)
- 3 cloves garlic, minced
- 4.92 ml ground cumin
- 4.92 ml dry mustard
- 4.92 ml dried oregano
- 4.92 ml dried thyme
- 2.46 ml salt
- 78.78 ml yellow cornmeal
- 59.14 ml vegetable oil, divided
- 177.44 ml sour cream
- 59.14 ml green onion, chopped
- 354.88 ml salsa
directions
- 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.
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RECIPE SUBMITTED BY
breezermom
United States