As a southern girl, black-eyed peas remind me most of home. I love making this smoky pea cake, especially when there is a little chill in the air. —Jenné Claiborne, Atlanta, Georgia
Smoky Black-Eyed Pea Cakes
Updated on Jun. 27, 2023
Peppers (Hot)
Smoky Black-Eyed Pea Cakes
Prep Time
40 min
Cook Time
5 min
Yield
8 servings
Ingredients
- 1 cup chopped roasted sweet red peppers, drained
- 1/2 cup vegan mayonnaise
- 1/4 cup chopped fresh dill
- 1 tablespoon red wine vinegar
- 1 teaspoon freshly ground pepper
- 1 teaspoon sugar, optional
- SMOKY BLACK-EYED PEA CAKES:
- 2 tablespoons water
- 1 tablespoon ground flaxseed
- 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
- 1/2 cup finely chopped onion
- 6 tablespoons panko bread crumbs, divided
- 1/4 cup cornmeal
- 1 jalapeno pepper, seeded and minced
- 2 garlic cloves, minced
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 to 1 teaspoon dried thyme
- 1 teaspoon cider vinegar
- 2 tablespoons dry bread crumbs
- Oil for frying
Directions
- Place roasted peppers, mayonnaise, dill, vinegar, pepper and sugar, if desired, in a blender. Cover and process until smooth. Transfer to a small bowl. Refrigerate, covered, until serving.
- In a small bowl, stir together water and flaxseed. Let stand until thickened, at least 3 minutes. Place peas, onion, 4 tablespoons panko, cornmeal, jalapeno, garlic, seasonings, vinegar and flaxseed mixture in a food processor. Pulse until just combined. In a shallow bowl, combine bread crumbs and remaining 2 tablespoons panko.
- In a deep cast-iron or electric skillet, heat 1/4 in. oil to 350°. Form pea mixture into eight 2-in.-wide patties. Dip in crumb mixture, patting to help coating adhere. Fry patties, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve hot with red pepper aioli.
Nutrition Facts
1 cake with 3 tablespoons aioli: 235 calories, 16g fat (2g saturated fat), 0 cholesterol, 516mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 4g protein.
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