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
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.
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
BLACK-EYED PEA CAKES WITH JALAPEñO SOUR CREAM
Categories Vegetable Side Pea Jalapeño Sour Cream Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a first course
Number Of Ingredients 14
Steps:
- Place dried black-eyed peas in medium pot. Add enough cold water to cover by 3 inches; let stand overnight. Drain peas.
- Return peas to pot. Add 3 cups water. Cover; simmer until peas are tender, stirring occasionally, about 40 minutes. Drain peas, reserving 1/3 cup cooking liquid.
- Transfer 1 1/4 cups peas to processor and puree until smooth, adding enough reserved cooking liquid 1 tablespoon at a time to help blend. Transfer puree to a large bowl. Mix in milk, onion, lime juice, hot pepper sauce and remaining whole peas. Stir in flour, baking powder and baking soda. Season 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 teaspoon oil in heavy large skillet over medium-low heat. Using 1 1/2 tablespoons batter for each pancake, spoon batter into skillet. Cook until bubbles atop pancakes break and batter is almost set, about 3 minutes. Turn pancakes over; cook until cooked through. Transfer pancakes to baking sheet; keep warm in oven. Repeat with remaining batter, adding more oil to skillet as needed, making 24 pancakes.
- Spoon salsa onto plates. Arrange 4 pancakes alongside salsa on each plate. Top with sour cream mixture and serve.
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JALAPENO BLACK-EYED PEA CAKES - SPICY SOUTHERN KITCHEN
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5/5 (1)Total Time 1 hr 38 minsCategory AppetizerCalories 163 per serving
- 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.
- Form mixture into patties about 2 1/2 inches across. Lightly dredge in cornmeal. Place on a baking sheet and refrigerate for at least 1 hour.
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