Black-Eyed Pea Cakes 3
Print This Recipe
INGREDIENTS 2-1/2 cups cooked black-eyed peas
1/4 cup sour cream
1/4 cup mayonnaise
2 tablespoons vegetable oil
1 teaspoon chili powder
1/2 onion, finely chopped
1/4 teaspoon cayenne pepper, or to taste
2 celery ribs, finely chopped
1 red bell pepper, seeded and finely chopped
1/4 teaspoon freshly ground black pepper
Salt, to taste
1 green bell pepper, seeded and finely chopped
3 large egg whites, lightly beaten
Vegetable oil, for frying
2-1/4 cups dry bread crumbs, preferably Japanese pankoPlace 2 cups of the peas in the container of a food procesor fitted with the metal chopping blade. Pulsing the motor on and off, process the peas just until they turn into a paste (don't purée the peas too much). Place the puréed peas and the remaining whole peas in a large bowl. Set aside.
Heat the 2 tablespoons oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, 2 to 3 minutes. Add the celery and bell peppers, and cook, stirring, until softened, 5 to 8 minutes. Add the cooked vegetables to the peas. Mix in 1/2 cup of the breadcrumbs. Stir in the chili powder, cayenne, and black pepper. Taste, and salt as needed.
Place the egg whites and the remaining 1-3/4 cups breadcrumbs in separate shallow bowls.
With a 2 to 3-ounce ice cream scoop roll the mixture into a firm ball, and then flatten the ball with the palm of your hand to form a miniature cake shape (about 2-inches in diameter and 1/2-inch thick). Roll the cake in the egg white and then dip it into the breadcrumbs. Repeat this process until you have used all the pea mixture.
Preheat the oven to 350 degrees.
Pour the oil into a large deep skillet to a depth of 1/2-inch. Heat the oil over medium-high heat until it registers 350 degrees on a deep-fry thermometer. (You can also test the heat by sprinkling a few breadcrumbs into the hot oil to see if it bubbles).
Cook the cakes for about 1 minute on each side, or until lightly browned. Using a slotted spoon, transfer the cakes to paper towels to blot off any excess oil. Place the cakes in a single layer on a baking sheet and bake for 7 to 10 minutes or until the centers of the cakes are hot.
Makes 6 servings