Black-eyed Pea Cakes with Cranberry-Red Pepper Salsa |
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Prep Time: 27 Minutes Cook Time: 3 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Here's a knife and fork appetizer with pizzazz; serve two patties as a meatless entrée. Ingredients:
2 (15.83-ounce) cans black-eyed peas, rinsed and drained |
1 large egg |
1 teaspoon ground cumin |
3/4 teaspoon salt |
1 1/4 cups japanese breadcrumbs (panko), divided |
1/2 cup bottled roasted red peppers, drained and chopped |
1/3 cup chopped red onion |
1/3 cup chopped fresh cilantro |
3 tablespoons all-purpose flour |
2 garlic cloves, minced |
peanut oil for frying |
Directions:
1. Process 1 1/2 cups black-eyed peas in a food processor until coarsely chopped.
2. Whisk together egg, cumin, and salt in a large bowl. Add chopped peas, remaining whole peas, 3/4 cup breadcrumbs, and next 5 ingredients; stir well to combine.
3. Place remaining 1/2 cup breadcrumbs in a shallow dish.
4. Using a 1/4 cup measure, shape pea mixture into a cake; dredge in breadcrumbs. Repeat with remaining mixture and breadcrumbs. Place cakes on a baking sheet lined with plastic wrap; cover and chill overnight.
5. Pour oil to a depth of 1 into a large skillet; heat to 350°.
6. Fry cakes, in batches, 3 minutes or until golden. Drain well on paper towels. Serve immediately with Cranberry-Red Pepper Salsa.
7. Freezer Note: If you won't be serving all the Black-eyed Pea Cakes at once, freeze uncooked cakes; then thaw before dredging in breadcrumbs and frying.
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