Black-Eyed Pea Cakes
Black-eyed pea cakes are crispy, flavorful patties with a spicy kick, perfect as an appetizer or main dish for vegetarians and bean lovers alike.
Ingredients
- 1/2 cup red onion, minced ⓘ
- 4 garlic cloves, minced ⓘ
- 1/4 cup red bell pepper, minced ⓘ
- 2 jalapenos, seeded and minced ⓘ
- 2 tablespoons butter ⓘ
- 2 cups cooked black-eyed peas ⓘ
- 2 egg yolks ⓘ
- 1 teaspoon Tabasco
- 1 teaspoon cumin ⓘ
- 1 teaspoon black pepper ⓘ
- 1 cup fine fresh breadcrumbs ⓘ
- yellow cornmeal ⓘ
- salsa
Instructions
- Saute the minced red onion, garlic, red bell pepper, and jalapenos in butter until fragrant and softened.
- In a bowl, combine the sautéed vegetables with cooked black-eyed peas, egg yolks, Tabasco, cumin, black pepper, and breadcrumbs. Chill the mixture for about an hour.
- Form small patties from the chilled batter and coat them with cornmeal.
- Fry the patties in vegetable oil in a skillet until browned and crispy.
- Serve the black-eyed pea cakes with salsa.
Tips & Substitutions
For added flavor, try incorporating some chopped fresh herbs like cilantro or parsley into the mixture. If you prefer a milder heat, reduce the number of jalapenos or use a milder pepper. You can substitute the black-eyed peas with canned peas for convenience, just be sure to rinse and drain them well. If you don't have breadcrumbs, crushed crackers or panko can work too.
Serving Suggestions
Serve these black-eyed pea cakes hot with a side of fresh salsa for a zesty kick. They pair beautifully with a light salad like Fruit Medley Salad or a creamy dipping sauce. Consider adding a side of Baked Sweet And Sour Brussels Sprouts for a complete meal. Enjoy them as an appetizer or a main dish; they are versatile and delicious!
Storage & Reheating
Store leftover black-eyed pea cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat for about 5 minutes on each side or until heated through and crispy. You can also reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Black-Eyed Pea Cakes contains roughly 232 calories, with 10g protein, 29g carbohydrates, and 11g fat. It is an excellent source of vitamin C (73% of the Daily Value), iron (46% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of calcium and potassium. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cakes ahead of time?
Yes, you can prepare the mixture ahead of time and store it in the refrigerator for up to 24 hours before frying. Just remember to chill it for at least an hour before forming patties. This allows the flavors to meld and makes it easier to shape the cakes.
Can I bake these instead of frying?
Absolutely! To bake the black-eyed pea cakes, preheat your oven to 400°F (200°C). Place the patties on a greased baking sheet and lightly spray the tops with cooking oil. Bake for about 20-25 minutes, flipping halfway through, until they are golden brown and crispy.
What can I serve with these cakes?
These cakes are great on their own but can be served with a variety of sides. Try them with a refreshing salad or alongside some roasted vegetables. For a complete meal, pair them with your favorite dip or sauce, like a tangy salsa or a creamy ranch dressing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).