FRIED BLACK-EYE PEAS
I make these with leftover cooked black-eyed peas cooked with ham hocks or smoked turkey from New Year's. I sometimes top with a fried green tomato or left over candied yams. Get creative with them. I've tried several variations. This is the basic version.
Provided by MAJIX
Categories Side Dish Beans and Peas
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate.
- Mash the black-eye peas in a bowl with a fork. Crumble the bacon into the peas, and stir in the shallot, red peppers, and enough flour to make the mixture stick together. Season to taste with salt and pepper. Form the black-eye pea mixture into 4 patties.
- Melt the butter with the vegetable oil in a large skillet over medium heat. Cook the patties until golden brown and crispy on each side, about 4 minutes per side.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 31.1 g, Cholesterol 28 mg, Fat 15.2 g, Fiber 6.3 g, Protein 16.4 g, SaturatedFat 5.2 g, Sodium 1051.4 mg, Sugar 0.7 g
BLACK-EYED PEA FRITTERS
Provided by Damaris Phillips
Categories side-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- Heat 1 tablespoon of the coconut oil in a large skillet over medium heat. Add the onion, red pepper and garlic and saute until soft, about 3 minutes. Reduce the heat to low, add 2/3 of the black-eyed peas and mash all the ingredients together with a potato masher. Remove from the heat and cool slightly.
- Add the flour, egg, green onion, oregano, lemon zest, cayenne, and 1/4 to 1/2 cup breadcrumbs to the pea mixture. Fold in the cheese and remaining black-eyed peas. Season with salt and pepper.
- Place the remaining breadcrumbs in a shallow bowl. Divide the batter into 12 portions using a 1 1/2-ounce portion scoop. Press into flat 1/2-inch-thick discs and coat in the remaining breadcrumbs.
- Wipe out the skillet. Heat the remaining oil and, in batches, sear the fritters until golden brown, about 2 minutes per side. Place on a baking sheet and finish cooking in the oven until cooked through, 15 to 20 minutes.
- Top with the onion jam and garnish with the green onions.
- Melt the butter in a large saute pan over medium-high heat. Add the onions, lemon zest, ginger, and 1/2 teaspoon salt and cook until the onions start to turn translucent, about 5 minutes
- Add the coriander, 1/4 cup of the brown sugar and half the lemon juice and turn the heat to low. Cook, stirring frequently, until the onions start to cook down and the liquid is evaporated, about 15 minutes. Add 1/3 cup water every 10 minutes and continue to cook until the onions are thick and golden brown, about 55 minutes. Stir in the remaining 1/4 cup brown sugar and the lemon juice and cook until the brown sugar melts, 3 to 5 minutes more. Season to taste.
BLACK-EYED PEA BURGERS WITH CREAMY BARBECUE SAUCE AND CHOWCHOW
Black-eyed peas traveled from Africa to the Americas on the same Middle Passage as enslaved Africans in the 1600s, and continue to connect families with flavors and stories on both sides of the ocean. As a child of both continents, I honor the rich legacy of the ancestral foodways created from this magical bean. In these patties, black-eyed peas and amaranth create a creamy yet textured foundation on which to layer the umami-rich flavors of mushroom, miso, and tamari and the piquancy of parsley, onion, and Scotch bonnet chiles. Using flaxseed meal as a binding agent not only means this dish is easily vegan, it also grants the patty an earthy final note that resonates on a sunny summer day in the backyard. (If you'd like, you can also cook these in a skillet on the grill.) I serve these patties with an easy sweet-and-tangy barbecue-mayo sauce-which can also be used as a dipping sauce for sweet potato fries or a dressing for a grain bowl or salad-and chowchow.
Provided by Jocelyn Jackson
Categories Dinner Vegetarian Green Onion/Scallion Mushroom Parsley Mayonnaise Mustard Lemon Juice Vinegar miso Summer Hamburger Vegan Peanut Free Dairy Free
Yield 6 servings
Number Of Ingredients 22
Steps:
- Patties
- Cook amaranth, according to package directions. Spread out on a rimmed baking sheet and let cool.
- Combine scallions, mushrooms, chile, black-eyed peas, parsley, tamari, flaxseed meal, miso, and ½ tsp. salt in a food processor. Sprinkle 1-2 Tbsp. cooled amaranth over mixture and pulse until just combined. Repeat process until all of amaranth has been incorporated. Taste and season purée with pepper and more salt if needed. Scoop onto a parchment-lined baking sheet to make 6 portions (a cookie scoop works great if you've got one) and form into patties that match the size of your buns. Freeze 30 minutes.
- Sauce and assembly
- While the patties are chilling, make the sauce. Whisk barbecue sauce, mayonnaise, chili-garlic sauce, mustard, lemon juice, and vinegar in a small bowl to combine. Sauce should taste spicy, tart, and sweet.
- Heat a large skillet, preferably cast-iron, over medium-low. Pour in oil just to thinly coat bottom of pan. Working in 3 batches to avoid crowding, cook patties, adjusting heat and adding more oil as needed, until browned (a crisp crust should form), about 5 minutes per side. (You can keep patties warm on a fresh parchment-lined baking sheet in a 250° oven if needed.)
- Build burgers with patties, buns, sauce, and chowchow.
- Do ahead: Sauce can be made 1 month ahead. Cover and chill. Bring to room temperature before serving.
BLACK-EYED PEA PATTIES
This is a recipe my mom used to make growing up. This being a southern staple, the ingredients from recipe to recipe will vary. Experiment to perfection! Note: I highly recommend serving this with the wonderful Cucumber Salad (#51721)
Provided by TadGhostal
Categories Lunch/Snacks
Time 15m
Yield 6-8 Patties, 4-8 serving(s)
Number Of Ingredients 7
Steps:
- Saute the chopped onion in a bit of oil until translucent, then remove.
- In a large bowl, combine all ingredients (including the sauteed onion).
- Mash mixture (I use a large fork) until about half of the peas are completely mashed.
- Mold into patties about 2-3 inches across and 3/4 to 1 inch thick.
- In a skillet, heat about 1/2 inch oil on med-high.
- When the oil is hot, add patties.
- Cook until a medium brown crust forms on bottom (2-3 minutes), then turn and repeat.
- Remove to paper towel to absorb grease.
- Drizzle Ranch Dressing and your favorite barbecue sauce over the tops and serve.
Nutrition Facts : Calories 188.3, Fat 1.3, SaturatedFat 0.3, Sodium 1246.1, Carbohydrate 33, Fiber 7.8, Sugar 1.3, Protein 12.3
BLACK EYED PEA BURGERS
Make and share this Black Eyed Pea Burgers recipe from Food.com.
Provided by Shannon Holmes
Categories Lunch/Snacks
Time 14m
Yield 4 bean burgers, 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the drained peas in a large bowl and set aside.
- Heat the oil in skillet, add garlic, chilies, and cumin.
- Saute about 2 minutes, then add onion and corn.
- Reduce heat to medium, sauté until onions are very translucent and corn is thawed.
- Place in bowl with peas, mash with immersion blender and mash, it is OK if some peas and other items remain whole.
- Let cool and add bread crumbs, stir.
- Add flour and form into 4 patties on waxed paper.
- Heat skillet on medium heat, spray each burger with cooking spray.
- Cook on each side until golden brown.
- Store unused patties in Tupperware.
- To serve: Salsa, guacamole, cheese slice, lettuce OR sliced tomatoes, mayonnaise, cheese slice, sliced avocado on toasted burger buns.
Nutrition Facts : Calories 277.9, Fat 3.7, SaturatedFat 0.7, Sodium 1046.9, Carbohydrate 52.9, Fiber 6.4, Sugar 2.2, Protein 10.9
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