Prep 50 mins
Cook 40 mins
Interesting twist to black-eyed peas. Makes a nice appetizer/first course, especially if you have a southwestern theme to a dinner.
- 1 cup dried black-eyed peas
- 3 cups water
- 3⁄4 cup milk (whole, preferably)
- 1⁄2 cup finely-chopped onion
- 3 tablespoons fresh lime juice
- 1⁄2 teaspoon hot pepper sauce
- 1 cup all-purpose flour
- 3⁄4 teaspoon baking powder
- 1⁄4 teaspoon baking soda
- 1 large egg
- 1⁄3 cup sour cream
- 1 tablespoon minced seeded jalapeno chile
- 2 teaspoons vegetable oil (about)
- your favorite mild salsa or hot salsa
- 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.
I loved these so much. I added jalapenos to the batter and a couple of cloves of garlic. I will definitely continue making these and playing with the ingredients. They were a big hit. Thanks so much for this great recipe. I used frozen black eyed peas from the freezer section to cut down on my cooking time (45 minutes for the frozen variety).
These are sooo good. And easy to make, too. I added 2 jalapenos, chopped, to the batter and went a little heavier on the hot sauce and they were delicious. I did have to cook them longer than 3 minutes to get them brown in the pan, and then finish them in a 300 degree oven, but that may be because I made them larger than the recipe says to. Nevertheless, great recipe!
I made this for dinner tonight, it was really nice. I used canned black-eyed peas (2 cans) to save time and they worked really well. I like the texture of the whole peas in the cakes. I used pickled jalapenos for the sauce, as I didn't have any fresh on hand. Served these with cornmeal fritters and turnip greens. The whole family loved them. Thanks!