One of the South's most beloved vegetables, black-eyed peas, comes of age in these '90 patties, complete with a refreshing Mexican-style salsa.

Recipe by Cooking Light January 1997

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Yield:
4 servings (serving size: 2 cakes and 1/2 cup salsa)
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Ingredients

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Directions

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  • Mash 1 cup black-eyed peas. Set aside.

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  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add onion, jalapeño, and garlic; sauté 3 minutes or until onion is lightly browned.

  • Combine mashed peas, 1 cup whole peas, onion mixture, 1 cup breadcrumbs, rice, flour, egg, and egg white in a bowl; stir well. Divide mixture into 8 equal portions. Shape into 1/2-inch-thick cakes using wet hands. Pat remaining 3 cups breadcrumbs over cakes.

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 4 cakes; cook 4 minutes. Carefully turn cakes over; cook 4 minutes or until golden. Repeat procedure with remaining oil and cakes. Serve with Tomatillo-Tomato Salsa. Garnish with cherry tomatoes, if desired.

Nutrition Facts

432 calories; calories from fat 23%; fat 10.8g; saturated fat 2.2g; mono fat 3.2g; poly fat 4.4g; protein 16.5g; carbohydrates 68g; fiber 5.8g; cholesterol 57mg; iron 4mg; sodium 952mg; calcium 86mg.
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