Jalapeno Black-Eyed Pea Cakes
Jalapeno Black-Eyed Pea Cakes could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 12. For 37 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 200 calories, 7g of protein, and 8g of fat. 202 people were impressed by this recipe. It is brought to you by Spicy Southern Kitchen. If you have black eyed peas, green onions, pickled jalapenos, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 51%. If you like this recipe, take a look at these similar recipes: Black-eyed Pea Cornbread Cakes With Jalapeño Sour Cream, Black-Eyed Pea Corn Cakes with Jalapeno Sour Cream, and Black-eyed Pean And Jalapeno Salad.
Servings: 12
Ingredients:
2 (15-ounce) cans seasoned black-eyed peas, drained
1 tablespoon butter
1½ cups cornbread crumbs (from leftover cornbread)
½ cup cornmeal
1 teaspoon cumin
1 egg yolk
1 garlic clove, minced
4 green onions, sliced
2 teaspoons diced pickled jalapenos
½ red bell pepper, finely chopped
½ cup sour cream
3 tablespoons Vegetable oil
½ medium sweet or yellow onion, finely chopped
Equipment:
food processor
paper towels
frying pan
bowl
baking sheet
Cooking instruction summary:
Process one drained can of black-eyed peas in a food processor until fairly smooth. Scrape into a medium bowl. Pat the second can of black-eyed peas with paper towels to remove excess moisture and add to bowl.Melt butter in a large nonstick skillet over medium heat. Add onion and bell pepper and cook 5 minutes. Add green onion and garlic and cook 1 more minute. Let cool and add to bowl with black-eyed peas.Add cornbread crumbs, egg yolk, and cumin to bowl. Mix everything together well.Form mixture into patties about 2 inches across. Lightly dredge in cornmeal. Place on a baking sheet and refrigerate for at least 1 hour.Heat Vegetable oil in large nonstick skillet over medium-high heat. Add black-eyed pea patties and cook about 2 minutes per side.Drain on paper towels.Mix together sour cream and pickled jalapenos and serve with Black-Eyed Pea Cakes.
Step by step:
1. Process one drained can of black-eyed peas in a food processor until fairly smooth.
2. Scrape into a medium bowl. Pat the second can of black-eyed peas with paper towels to remove excess moisture and add to bowl.Melt butter in a large nonstick skillet over medium heat.
3. Add onion and bell pepper and cook 5 minutes.
4. Add green onion and garlic and cook 1 more minute.
5. Let cool and add to bowl with black-eyed peas.
6. Add cornbread crumbs, egg yolk, and cumin to bowl.
7. Mix everything together well.Form mixture into patties about 2 inches across. Lightly dredge in cornmeal.
8. Place on a baking sheet and refrigerate for at least 1 hour.
9. Heat Vegetable oil in large nonstick skillet over medium-high heat.
10. Add black-eyed pea patties and cook about 2 minutes per side.
11. Drain on paper towels.
12. Mix together sour cream and pickled jalapenos and serve with Black-Eyed Pea Cakes.
Nutrition Information:
covered percent of daily need
