Mini Black-Eyed Pea Cakes
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INGREDIENTS 2 cups dried black-eyed peas
4 slices bacon, finely chopped
6 cups water
1 small red onion, chopped (about 1/2 cup)
1/2 small red bell pepper, chopped (about 1/4 cup)
1 tablespoon garlic, minced
2 eggs, lightly beaten
3 tablespoons chopped fresh cilantro
1 tablespoon minced jalapeno, seeded
1 teaspoon Tabasco sauce
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup yellow cornmeal
1 cup vegetable oil
1 cup prepared salsaSort and rinse the peas. Fry the bacon in a saucepan until crisp. Drain, reserving 1 tablespoon of the drippings. Bring the peas, bacon and water to a boil in a saucepan; reduce heat to medium. Simmer for 25 minutes or until peas are tender. Let stand for 10 minutes; drain. Let stand until cool.
Sauté the onion, red pepper, and garlic in the reserved bacon drippings in a skillet over medium heat until tender. Combine the peas, sautéed vegetables, eggs, cilantro, jalapeno, Tabasco sauce, cumin, salt and pepper in a bowl and mix well, mashing some of the peas. Chill for 1 hour.
Shape into 1-1/2-inch round cakes about 1/2-inch thick; coat both sides lightly with cornmeal. Fry cakes in oil in skillet until brown on both sides; drain on paper towels. Arrange on a serving platter; top each cake with salsa.
NOTE - You can prepare, fry and drain Black-Eyed Pea Cakes 1 day in advance. Store, covered, in the refrigerator. Reheat in a 375 degree oven for 5 minutes.
Makes 60 mini cakes