Oxmoor House Photo by: Oxmoor House

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.

Oxmoor House JUNE 2006

  • Yield: 12 appetizer or 6 entrée servings
  • Cook time: 3 Minutes
  • Prep time: 27 Minutes
  • 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.