Pea Cakes

Pea cakes are not only pretty darned tasty, they are a great way to use up some leftover black eyed peas. 

 

Let's get busy sweet pea...

 

 

Besides some cooked black eyed peas you'll need, bread crumbs, Dijon mustard, thyme, onion, garlic, lemon zest and pepper. 

 

 

 

In some oil sauté the chopped onion. I used a chipolino onion since I don't have the green onion the recipe calls for.

 

 

 

To the onion add the lemon zest, thyme and garlic. 

 

About 6 mos ago I sliced off just the very thin outer peel of some lemons, wrapped them tightly, vacuum sealed and froze them. 

 

These are the frozen lemon peelings right out of the freezer.  

 

 

 

I cut them into thin slices then into a fine dice. They were as lemony as the day I froze them. 

It's nice to always have lemon zest on hand. 

 

 

Add  half of the black eyed peas to the onion mixture,

 

 

 

and give them a good mash. 

The recipe calls for blending all of this in a food processor, I just gave them a quick smash. 

 

 

 

To the smashed peas add the bread crumbs, 

 

 

 

Dijon mustard, 

 

 

 

and some black and ground red pepper. 

Lucky me I was gifted a black and red pepper mix (thank you Christine) and used that. 

 

 

 

Mix the seasoned smashed peas with the remaining peas. 

 

 

 

Using a 1/4 cup measuring cup, the recipe yielded 7 pea cakes. 

 

 

 

Dredge the pea cakes in bread crumbs. The recipe calls for cornmeal but I preferred bread crumbs. 

 

 

 

After they are refrigerated for 15 minutes, cook in oil for a few minutes on each side until they are, 

 

 

 

golden brown and heated through. 

 

While the pea cakes were cooking, I made a little sauce to go with them. 

 

I made the sauce from some mayonnaise, lime juice and some black and red pepper blend. 

 

 

 

To a heaping 1/4 cup of mayonnaise add the juice of 1/2 a lime and

 

 

 

black and ground red pepper to taste. 

 

 

 

A yummy slightly spicy topping for the pea cakes. 

 

 

 

 

The pea cakes have a slightly crunchy outside with a creamy inside. Really, really good. 

Here's the recipe I kind of followed. 

 

@@@@@ Now You're Cooking! Export Format

Pea Cakes

1 teaspoon olive oil

1/4 cup chopped green onions

1/2 teaspoon grated lemon rind

1/2 teaspoon minced fresh thyme

1 garlic clove, minced

2 1/2 cups canned black-eyed peas, rinsed, drained, and divided

1 tablespoon dry breadcrumbs

1 tablespoon chopped fresh parsley

2 teaspoons dijon mustard

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground red pepper

1/4 cup cornmeal

1 tablespoon canola oil

Heat olive oil in a large non stick skillet over medium-high heat. Add 1/4 cup green onions, rind, thyme, and 1 garlic clove to pan; sauté 1 minute or  until garlic is golden brown. Place garlic mixture, 1 1/4 cups peas, breadcrumbs, and next 4 ingredients (through red pepper) in a food processor; pulse until well blended.

Combine pea mixture and remaining 1 1/4 cups peas in a bowl, stirring well. Divide pea mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty. Place cornmeal in a shallow dish; carefully dredge pea cakes in cornmeal. Place pea cakes on baking sheet; refrigerate 15 minutes.
Heat 1 tablespoon canola oil in skillet over medium-high heat. Add pea cakes; cook 2 minutes on each side or until golden and thoroughly heated.

** Exported from Now You're Cooking! v5.87 **

 

And that's that

 

Comments

[shawn martin]

Made that today. Most excellent recipe.
Thanks

[koko]

Yeah!!! I'm so happy you liked them. I'm glad it fits within your eating program.

[craig]

Yum! Made these last night. Froze the leftovers. Thank you!

[koko]

Glad you like them craig. I almost made them again tonight but opted for a homemade pepperoni, mushroom pizza that I forgot to put the cheese on. Oh well, I saved myself some fat and calories. ;-)

Thank you for leaving a comment craig.