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Black-eyed Pea Cakes with Heirloom Tomatoes and Slaw

Photo: Jennifer Davick
Hands-on time 20 mins
Total time 20 mins
Yield Makes 6 servings


  • 1 (15-oz.) can seasoned black-eyed peas, undrained
  • 2 garlic cloves, pressed
  • 1 (6-oz.) package buttermilk cornbread mix
  • 1 large egg, lightly beaten
  • 1/4 cup sour cream
  • 1 1/2 teaspoons Southwest chipotle salt-free seasoning blend
  • 1 teaspoon salt, divided
  • 1/3 cup sour cream
  • 1 teaspoon lime zest
  • 1 tablespoon fresh lime juice
  • 2 teaspoons sugar
  • 1 (12-oz.) package fresh broccoli slaw
  • 2 large beefsteak tomatoes, cut into 1/4-inch-thick slices

How to Make It

  1. Coarsely mash peas with fork. Stir in garlic, next 4 ingredients, and 1/2 tsp. salt. Stir until blended.

  2. Spoon about 1/3 cup batter for each cake onto a hot lightly greased griddle. Cook cakes 2 minutes or until edges look dry and cooked; turn and cook 2 more minutes.

  3. Stir together 1/3 cup sour cream, next 3 ingredients, and remaining 1/2 tsp. salt in a large bowl. Stir in slaw.

  4. Place each cooked cake on a serving plate; top each with 2 tomato slices. Add salt and pepper to taste. Top with slaw; serve immediately.