The black-eyed pea cakes were DELICIOUS and the simple tomato is a nice complement- especiall a summetime one from the garden! However, the broccoli slaw was really disappointing. The sugar/lime/sour cream flavor was just awful combined with the garlic-spicy pancakes. I tried this again with a basil-herbed mayonnaise on the side and it got rave reviews from dinner guests who were mighty skeptical of a black-eyed pea cake. You could probably keep the broccoli slaw, just with a mayonnaise-based dressing. I can't stress enough how GOOD and super-easy the black eyed pea cakes were by themselves.
Black-eyed Pea Cakes with Heirloom Tomatoes and Slaw
Photo: Jennifer Davick
Yield: Makes 6 servings
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Total: 20 Minutes
- 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
- 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.
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