Very much like falafel. I used egg beaters instead of eggs, and added a little olive oil to the food processor to make the pea mixture more like paste. We enjoyed the cakes and will make them again.
Black-Eyed Pea Cakes and Beer-Braised Turnip Greens
Roswell2 Posted: 04/01/12
stimply Posted: 01/04/13
The cakes turn out a bit dense/heavy. The taste is good but I am put off a bit by the denseness of the cakes. I can't review the rest because I could only get mustard greens and that was a bad substitution. I would've loved to use swiss chard for this. Also, I know it's a cooking light recipe but I would've liked some sort of sauce for the dish like a healthy aioli...does that even exist? :)
RenoTX Posted: 07/12/13
Meh. The bean cakes were dense and flavorless. The greens were fine, and I really liked the pine nuts. Could have used more vinegar, but that is just my personal preference and I just added it at the table. Next time, I will skip the fritters and just serve black eyed peas and rice or quinoa with the greens. The fritters weren't worth the effort. LIke another reviewer said, they'd probably taste better with a saue (e.g., Alicia Silverstone's mustard dipping sauce for her vegan blackeyed pea fritters) or an aoli.