Black Eyed Pea Cakes And Red Pepper Mayo Recipes

JERK PORK ON RED PEPPER MAYO AND BLACK-EYED-PEA CAKES

Steps:

• Mash half of peas in a bowl with a fork and stir in remaining peas.
• Cook red peppers in butter in a large nonstick skillet over moderate heat, stirring, until barely softened. Add garlic and cook, stirring, 1 minute more. Transfer one third of pepper mixture to a bowl and cool. Set aside for red pepper mayo.
• Stir remaining pepper mixture into peas with bread crumbs, cilantro, eggs, cumin, and salt. Scoop 1 tablespoon mixture into palm of your hand (mixture will be soft and moist) and form into a roughly 1-inch-wide patty. Put it on a tray and form more patties in same manner, arranging in 1 layer on tray. Dip patties, 1 at a time, into cornmeal, turning gently to coat, and transfer as coated to a tray lined with wax paper and dusted with cornmeal. Chill patties, covered, at least 2 hours and up to 8.
• Preheat oven to 400°F.
• Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cakes, 12 at a time, until golden, about 3 minutes on each side. Put cakes as cooked in 1 layer in a large shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add more oil.
• Stir mayonnaise into reserved red pepper mixture and season with salt and pepper. Reheat cakes in middle of oven until hot, about 5 minutes, and top with red pepper mayo and jerk pork.

GLENDALEE'S BLACK-EYE PEA SALAD

Steps:

• Place black-eyed peas, onion, green bell pepper, tomato, mayonnaise, canola oil, white vinegar, sugar, salt, and black pepper in a large bowl; stir to evenly distribute mayonnaise.
• Cover and refrigerate for at least 1 hour, preferably overnight.
• Toss cabbage into black-eyed pea mixture just before serving.

BLACK-EYED PEA CAKES

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.