- 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
- Cranberry-Red Pepper Salsa
How to Make It
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.