Black-eyed Pea Cakes with Corn Salsa
We've turned two Southern sides, black-eyed peas and greens, into a substantial vegetarian meal if you serve the cakes with our Sauteed Tomato Onion Kale. Form the cakes and make the salsa a couple of days ahead, and refrigerate; then simply sear the cakes and serve. Have your game plan set out before cooking by planning to saute the kale while the cakes cook and while the corn cooks, prep the tomato mixture. You could also substitute black beans or Great Northern beans for the black-eyed peas.
Recipe by Cooking Light September 2016
Credit: Jennifer Causey; Styling: Claire Spollen
322 calories; fat 11.6g; saturated fat 1.8g; mono fat 6g; poly fat 1.4g; protein 16g; carbohydrates 42g; fiber 9g; cholesterol 93mg; iron 4mg; sodium 457mg; calcium 75mg.