Rating: 4 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 0

Here's a knife and fork appetizer with pizzazz; serve two patties as a meatless entrée.

Recipe by Oxmoor House June 2006

Gallery

Oxmoor House

Recipe Summary

prep:
27 mins
cook:
3 mins
additional:
8 hrs
total:
8 hrs 30 mins
Yield:
12 appetizer or 6 entrée servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Process 1 1/2 cups black-eyed peas in a food processor until coarsely chopped.

    Advertisement
  • 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.

Source

Christmas With Southern Living 2006

Advertisement
Advertisement