I liked the idea of this recipe more than the dish itself. I started with fresh pink-eye peas as I had some to use and don't like black-eyed peas (and I've learned recently that these were once thought fit only for animals anyway). I cooked them for a couple of hours with the onion and garlic before proceeding with the recipe. I agree that the flavor of the cakes is bland, but more garlic and cumin may punch it up. I also agree that it needs a sauce, and I served it with a little blue cheese aioli. I'm still not a fan of turnip greens but these were passable; I cooked them in apple cider as we're not "beer" people. The best point about this dish is that it was filling. I cooked 4 cups of peas and will try re-making these with some tweaks, as I do appreciate the more sophisticated take on beans-and-greens.
Meh. The bean cakes were dense and flavorless. The greens were fine, and I really liked the pine nuts. Could have used more vinegar, but that is just my personal preference and I just added it at the table. Next time, I will skip the fritters and just serve black eyed peas and rice or quinoa with the greens. The fritters weren't worth the effort. LIke another reviewer said, they'd probably taste better with a saue (e.g., Alicia Silverstone's mustard dipping sauce for her vegan blackeyed pea fritters) or an aoli.Read More
The cakes turn out a bit dense/heavy. The taste is good but I am put off a bit by the denseness of the cakes. I can't review the rest because I could only get mustard greens and that was a bad substitution. I would've loved to use swiss chard for this. Also, I know it's a cooking light recipe but I would've liked some sort of sauce for the dish like a healthy aioli...does that even exist? :)Read More
Very much like falafel. I used egg beaters instead of eggs, and added a little olive oil to the food processor to make the pea mixture more like paste. We enjoyed the cakes and will make them again.Read More