Black-eyed Pea Cakes with Cranberry-Red Pepper Salsa

Oxmoor House
Black-eyed Pea Cakes with Cranberry-Red Pepper SalsaRecipe
Oxmoor House
Here's a knife and fork appetizer with pizzazz; serve two patties as a meatless entrée.
12 appetizer or 6 entrée servings


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2 (15.83-ounce) cans black-eyed peas, rinsed and drained
1 large egg
1 teaspoon ground cumin
3/4 teaspoon salt
1 1/4 cups Japanese breadcrumbs (panko), divided
1/2 cup bottled roasted red peppers, drained and chopped
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
3 tablespoons all-purpose flour
2 garlic cloves, minced
Peanut oil for frying


Prep: 27 Minutes
Cook: 3 Minutes
Other: 8 Hours

Process 1 1/2 cups black-eyed peas in a food processor until coarsely chopped.

Whisk together egg, cumin, and salt in a large bowl. Add chopped peas, remaining whole peas, 3/4 cup breadcrumbs, and next 5 ingredients; stir well to combine.

Place remaining 1/2 cup breadcrumbs in a shallow dish.

Using a 1/4 cup measure, shape pea mixture into a cake; dredge in breadcrumbs. Repeat with remaining mixture and breadcrumbs. Place cakes on a baking sheet lined with plastic wrap; cover and chill overnight.

Pour oil to a depth of 1" into a large skillet; heat to 350°.

Fry cakes, in batches, 3 minutes or until golden. Drain well on paper towels. Serve immediately with Cranberry-Red Pepper Salsa.

Freezer Note: If you won't be serving all the Black-eyed Pea Cakes at once, freeze uncooked cakes; then thaw before dredging in breadcrumbs and frying.

Created date

August 2009