Tuck the crunchy red cabbage slaw into the pita bread, or serve it as a side salad.

Adam Dolge
This Story Originally Appeared On southernliving.com


Credit: Victor Protasio; Prop Styling: Mary Clayton Carl; Food Styling: Emily Nabors Hall

Recipe Summary test

25 mins
25 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • Roughly mash black-eyed peas using a potato masher in a large bowl. Thinly slice half of the red bell pepper, and set aside. Finely chop remaining half of bell pepper. Add finely chopped bell pepper, yellow onion, and eggs to peas; stir, using a fork, to combine. Add flour, 3/4 teaspoon of the salt, and 1/4 teaspoon of the black pepper, and stir with fork until a loose dough is formed. Chill until ready to use.

  • Combine sliced bell pepper, cabbage, and carrots in a large bowl. Whisk together lemon juice, honey, white wine vinegar, 4 tablespoons of the olive oil, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper in a small bowl; pour over cabbage mixture, and toss to coat. Chill 15 minutes or until ready to serve (up to 30 minutes).

  • Whisk together yogurt, Dijon mustard, remaining 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper to combine. Set aside.

  • Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Working in 2 batches, drop 1/4-cup portions of fritter dough in hot oil and press into patties using the back of a spoon. Cook until browned, about 2 minutes. Turn and brown other side, 1 to 2 minutes more. Place fritters on a plate until ready to serve. Fill each pita half with 2 fritters. Top each evenly with slaw, yogurt sauce, and cilantro.

Nutrition Facts

353 calories; fat 18g; protein 17g; carbohydrates 55g; fiber 9g.