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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Southerner's typically serve black-eyed peas on New Year's Day for good luck. The tradition is to serve it with greens (symbolizing money and wealth). I typically make black eyed peas cooked with bacon or salt pork, and throw a penny in....the person that gets the penny is guaranteed good luck for the new year. This is a way to use up those leftover black eyed peas. Ingredients:
3/4 cup purple onion, finely chopped |
1/2 cup red bell pepper, finely chopped |
1 jalapeno pepper, seeded and finely chopped |
1 tablespoon butter, melted |
4 cups black-eyed peas, cooked and drained or 2 (16 ounce) cans black-eyed peas, drained |
1/2 cup fine dry breadcrumb |
2 egg yolks, lightly beaten |
1/4 cup cilantro, chopped (half amount if using dried) |
3 cloves garlic, minced |
1 teaspoon ground cumin |
1 teaspoon dry mustard |
1 teaspoon dried oregano |
1 teaspoon dried thyme |
1/2 teaspoon salt |
1/3 cup yellow cornmeal |
1/4 cup vegetable oil, divided |
3/4 cup sour cream |
1/4 cup green onion, chopped |
1 1/2 cups salsa |
Directions:
1. Saute the purple onion, red bell pepper, and jalapeno pepper in butter in a large skillet over medium-high heat, stirring constantly, until tender. Remove from heat; set aside, and let it cool slightly.
2. Mash the black-eyed peas in a large bowl. Add the onions, red bell pepper, and jalapeno to the black-eyed peas. Add the breadcrumbs, egg yolks, cilantro, garlic, cumin, mustard, oregano, thyme, and salt. Stir well. Shape the mixture into 12 2-1/2 inch patties. Dredge the patties in cornmeal.
3. Fry half of the patties in 2 tbsp oil in a large skillet over medium-high heat for 3 to 4 minutes on each side (depending on the heat of your stove), or until lightly browned. Transfer to a serving plate; set aside, and keep warm. Repeat with the remaining patties and other 2 tbsp oil.
4. Top each patty with 1 tbsp sour cream; sprinkle with green onions. Serve with salsa.
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