Jalapeno Black-Eyed Pea Cakes
Jalapeno Black-Eyed Pea Cakes made with crumbled cornbread are a tasty treat for New Year's and will hopefully bring good luck and fortune in the new year!
Nutrition Facts
Ingredients
Instructions
Process one drained can of black-eyed peas in a food processor until fairly smooth. Scrape into a medium bowl. Pat the second can of black-eyed peas with paper towels to remove excess moisture and add to bowl.
Melt butter in a large nonstick skillet over medium heat. Add onion and bell pepper and cook 5 minutes. Add green onion and garlic and cook 1 more minute. Let cool and add to bowl with black-eyed peas.
Add cornbread crumbs, egg yolk, and cumin to bowl. Mix everything together well.
Form mixture into patties about 2 1/2 inches across. Lightly dredge in cornmeal. Place on a baking sheet and refrigerate for at least 1 hour.
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Continue Reading at Spicysouthernkitchen →Chef's Notes
Seasoned Black-Eyed Peas can be hard to drain because the liquid is quite thick. I do the best I can to drain the can that I process, and the can that I leave whole I dump on paper towels to blot up as much of the moisture as I can.If you can't find seasoned black-eyed peas, use regular canned Black Eyed Peas and add Season salt to taste. They will be easier to drain than the seasoned Black-eyed Peas, so add a full egg instead of just an egg yolk if the mixture is a little on the dry side.
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Reviews from the Original Source
So good!
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