Smoky Black-Eyed Pea Cakes

Name: Smoky Black-Eyed Pea Cakes
Prep time: 40 min
Cook time: 5 min
Total time: 45 min
Yield: 8 servings
Ingredients: 1 cup chopped roasted sweet red peppers, drained; 1/2 cup vegan mayonnaise; 1/4 cup chopped fresh dill; 1 tablespoon red wine vinegar; 1 teaspoon freshly ground pepper; 1 teaspoon sugar, optional; SMOKY BLACK-EYED PEA CAKES:; 2 tablespoons water; 1 tablespoon ground flaxseed; 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained; 1/2 cup finely chopped onion; 6 tablespoons panko bread crumbs, divided; 1/4 cup cornmeal; 1 jalapeno pepper, seeded and minced; 2 garlic cloves, minced; 1 teaspoon fine sea salt; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 to 1 teaspoon dried thyme; 1 teaspoon cider vinegar; 2 tablespoons dry bread crumbs; Oil for frying

TEST KITCHEN APPROVED

Total Time:Prep: 40 min. Cook: 5 min./batch

By Taste Of Home Editorial Team

Recipe by Jenné Claiborne

Tested by Alicia Rooker, RDN

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

As a southern girl, black-eyed peas remind me most of home. I love making this smoky pea cake, especially when there is a little chill in the air. —Jenné Claiborne, Atlanta, Georgia

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

TEST KITCHEN APPROVED

Smoky Black-Eyed Pea Cakes

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Yield:8 servings

Prep:40 min

Cook:5 min

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Ingredients

1 cup chopped roasted sweet red peppers, drained
1/2 cup vegan mayonnaise
1/4 cup chopped fresh dill
1 tablespoon red wine vinegar
1 teaspoon freshly ground pepper
1 teaspoon sugar, optional
SMOKY BLACK-EYED PEA CAKES:
2 tablespoons water
1 tablespoon ground flaxseed
1 can (15-1/2 ounces) black-eyed peas, rinsed and drained
1/2 cup finely chopped onion
6 tablespoons panko bread crumbs, divided
1/4 cup cornmeal
1 jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 teaspoon fine sea salt
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 to 1 teaspoon dried thyme
1 teaspoon cider vinegar
2 tablespoons dry bread crumbs
Oil for frying

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Directions

1
Place roasted peppers, mayonnaise, dill, vinegar, pepper and sugar, if desired, in a blender. Cover and process until smooth. Transfer to a small bowl. Refrigerate, covered, until serving.

2
In a small bowl, stir together water and flaxseed. Let stand until thickened, at least 3 minutes. Place peas, onion, 4 tablespoons panko, cornmeal, jalapeno, garlic, seasonings, vinegar and flaxseed mixture in a food processor. Pulse until just combined. In a shallow bowl, combine bread crumbs and remaining 2 tablespoons panko.
3
In a deep cast-iron or electric skillet, heat 1/4 in. oil to 350°. Form pea mixture into eight 2-in.-wide patties. Dip in crumb mixture, patting to help coating adhere. Fry patties, a few at a time, until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve hot with red pepper aioli.

Nutrition Facts

1 cake with 3 tablespoons aioli: 235 calories, 16g fat (2g saturated fat), 0 cholesterol, 516mg sodium, 17g carbohydrate (2g sugars, 2g fiber), 4g protein.