Ingredients for Black Eyed Pea Cakes
- 1 medium purple onion, chopped
- 1 red bell pepper, chopped
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons butter
- Black Eyed Peas
- Fine Dry Breadcrumb
- 2 large egg yolks
- 1/4 cup chopped fresh cilantro
- 2 cloves garlic, minced
- Ground Cumin
- Dry Mustard
- Dried Oregano
- Dried Thyme
- 1 teaspoon salt (or to taste)
- Yellow Cornmeal
- Vegetable Oil
- 12 tablespoons sour cream
- Green Onion
- Salsa, for serving (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Black Eyed Pea Cakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Black Eyed Pea Cakes
- In a large skillet, sauté the chopped onion, red bell pepper, and minced jalapeño in 2 tablespoons of butter over medium-high heat until softened (about 5-7 minutes).
- Remove from heat and let cool slightly.
- In a large bowl, mash the cooked black-eyed peas.
- Add the sautéed vegetables, breadcrumbs, egg yolks, cilantro, garlic, cumin, mustard, oregano, thyme, and salt to the mashed black-eyed peas. Stir until well combined.
- Shape the mixture into 12 (2 1/2-inch) patties.
- Place cornmeal in a shallow dish. Dredge each patty in the cornmeal, ensuring they are evenly coated.
- Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat.
- Fry half of the patties for 3-4 minutes per side, or until lightly browned and heated through.
- Transfer the cooked patties to a serving plate and keep warm.
- Repeat steps 7-9 with the remaining patties and the other 2 tablespoons of oil.
- Top each patty with 1 tablespoon of sour cream.
- Sprinkle with sliced green onions.
- Serve immediately with salsa, if desired.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
18g
Fat
35g
Carbs
17g
