Black-eyed Pea Cakes with Cranberry-Red Pepper Salsa
Here's a knife and fork appetizer with pizzazz; serve two patties as a meatless entrée.
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Other: 8 Hours
- 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
- 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.
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