Black Eyed Pea Cakes and Red Pepper Mayo |
|
 |
Prep Time: 45 Minutes Cook Time: 7 Minutes |
Ready In: 52 Minutes Servings: 12 |
|
From , I substituted collard greens for the cilantro Ingredients:
4 (15 1/2 ounce) cans black-eyed peas, rinsed and drained |
3 red bell peppers, finely chopped |
3 tablespoons unsalted butter |
5 garlic cloves, minced |
1 1/2 cups breadcrumbs |
1/2 cup cilantro, finely chopped |
2 large eggs, beaten |
2 tablespoons ground cumin |
1 1/2 cups yellow cornmeal, plus additional for dusting |
1 cup mayonnaise |
1/2 cup vegetable oil (for frying) |
salt and pepper |
Directions:
1. Cook peppers in butter in a large sauté pan until softened.
2. Add garlic and cook 1 minute.
3. Transfer 1/3 of pepper mixture to a bowl and cool.
4. Stir mayonnaise into reserved 1/3 cup red pepper mixture and season with salt and pepper.
5. Keep in refrigerator until ready to use.
6. Mash half of peas with fork.
7. Stir in remaining peas.
8. Stir remaining pepper mixture into peas with breadcrumbs, cilantro, eggs, cumin and salt.
9. Scoop mixture into hands and form into patties.
10. Dip patties into cornmeal, one at a time and turn to gently coat.
11. Chill patties, covered on a tray line with wax paper, for at least 30 minutes.
12. Heat 3 tablespoons oil in a sauté pan and cook cakes until golden, about 3 minutes on each side.
13. Place cakes, as cooked, on paper towels to drain.
14. Serve with red pepper mayo.
15. Helpful Hint: If making the cakes in advance, reheat in middle of 400° oven until hot, about 5 minutes.
|
|