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. 

Robin Bashinsky
Recipe by Cooking Light September 2016

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Credit: Jennifer Causey; Styling: Claire Spollen

Recipe Summary

total:
40 mins
Yield:
Serves 4 (serving size: 2 cakes and about 1/3 cup corn mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place 1/2 cup peas in a bowl; set aside. Place remaining peas in a food processor; pulse until coarsely mashed. Combine mashed peas, panko, 3 tablespoons onions, 1/2 teaspoon salt, red pepper, and eggs in a bowl. Divide and shape pea mixture into 8 (3-inch) patties.

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  • Heat 1 tablespoon oil in a large nonstick skillet over medium. Add 4 patties to pan; cook 5 minutes on each side. Remove patties from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and remaining 4 patties.

  • Increase heat to medium-high. Add corn to pan; cook 2 minutes. Place corn in a bowl; let stand 5 minutes.

  • Add reserved 1/2 cup peas, remaining 1 tablespoon onions, remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients to corn, stirring to combine. Spoon evenly over cakes.

Nutrition Facts

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.
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