Black-Eyed Pea Cakes and Red-Pepper Mayo
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INGREDIENTS 4 (15.5-ounce) cans black-eyed peas, rinsed and drained
3 red bell peppers, finely chopped
3 tablespoons unsalted butter
5 garlic cloves, minced
1-1/2 cups breadcrumbs
1/2 cup cilantro, finely chopped
2 large eggs, beaten
2 tablespoons ground cumin
1-1/2 cups yellow cornmeal, plus additional for dusting
1 cup mayonnaise
Vegetable oil for frying
Salt and pepper, to tasteCook peppers in buter in a large sauté pan until softened. Add garlic and cook 1 minute. Transfer 1/3 pepper mixture to a bowl and cool. Stir mayonnaise into reserved cup red pepper mixture and season with salt and pepper. Keep in refrigerator until ready to use.
Mash half of peas with fork. Stir in remaining peas. Stir remaining pepper mixture into peas with breadcrumbs, cilantro, eggs, cumin and salt. Scoop mixture into hands and form into patties. Dip patties into cornmeal, one at a time and turn gently to coat. Chill patties, covered on a try lined with wax paper, for at least 30 minutes.
Heat 3 tablespoons oil in a sauté pan and cook cakes until golden, about 3 minutes on each side. Place cakes, as cooked, on paper towels to drain. Top cakes with Red Pepper Mayo and serve with Tortilla Crusted Red Snapper, and Chocolate Silk Pie.