Black-eyed Pea Cakes with Corn Salsa

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Black-Eyed Pea Cakes with Corn SalsaRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

We've turned two Southern sides, black-eyed peas and greens, into a substantial vegetarian meal if you serve the cakes with our Sauteed Tomato Onion Kale. Form the cakes and make the salsa a couple of days ahead, and refrigerate; then simply sear the cakes and serve. Have your game plan set out before cooking by planning to saute the kale while the cakes cook and while the corn cooks, prep the tomato mixture. You could also substitute black beans or Great Northern beans for the black-eyed peas. 


Serves 4 (serving size: 2 cakes and about 1/3 cup corn mixture)


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2 (15.5-oz.) cans unsalted black-eyed peas, rinsed, drained, and divided
1/2 cup whole-wheat panko (Japanese breadcrumbs)
1/4 cup thinly sliced green onions, divided
3/4 teaspoon kosher salt, divided
1/8 teaspoon ground red pepper
2 large eggs, lightly beaten
2 tablespoons olive oil, divided
1 cup fresh or frozen corn kernels, thawed
1/2 cup halved cherry tomatoes
1 1/2 tablespoons sherry vinegar
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper


Total: 40 Minutes

1. Place 1/2 cup peas in a bowl; set aside. Place remaining peas in a food processor; pulse until coarsely mashed. Combine mashed peas, panko, 3 tablespoons onions, 1/2 teaspoon salt, red pepper, and eggs in a bowl. Divide and shape pea mixture into 8 (3-inch) patties.

2. Heat 1 tablespoon oil in a large nonstick skillet over medium. Add 4 patties to pan; cook 5 minutes on each side. Remove patties from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and remaining 4 patties.

3. Increase heat to medium-high. Add corn to pan; cook 2 minutes. Place corn in a bowl; let stand 5 minutes.

4. Add reserved 1/2 cup peas, remaining 1 tablespoon onions, remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients to corn, stirring to combine. Spoon evenly over cakes.

Created date

July 2016

Nutritional Information

Calories 322
Fat 11.6 g
Satfat 1.8 g
Monofat 6 g
Polyfat 1.4 g
Protein 16 g
Carbohydrate 42 g
Fiber 9 g
Cholesterol 93 mg
Iron 4 mg
Sodium 457 mg
Calcium 75 mg
Est. Added Sugars 0
Sugars 5