Name: Smoky Black-Eyed Pea Cakes
Prep time: 40 min
Cook time: 40 min
Yield: 8
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 -

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Smoky Black-Eyed Pea Cakes

1. 1 cup chopped roasted sweet red peppers, drained -

2. 1/2 cup vegan mayonnaise -

3. 1/4 cup chopped fresh dill -

4. 1 tablespoon red wine vinegar -

5. 1 teaspoon freshly ground pepper -

6. 1 teaspoon sugar, optional -

7. SMOKY BLACK-EYED PEA CAKES: -

8. 2 tablespoons water -

9. 1 tablespoon ground flaxseed -

10. 1 can (15-1/2 ounces) black-eyed peas, rinsed and drained -

11. 1/2 cup finely chopped onion -

12. 6 tablespoons panko bread crumbs, divided -

13. 1/4 cup cornmeal -

14. 1 jalapeno pepper, seeded and minced -

15. 2 garlic cloves, minced -

16. 1 teaspoon fine sea salt -

17. 1 teaspoon ground cumin -

18. 1 teaspoon smoked paprika -

19. 1/2 to 1 teaspoon dried thyme -

20. 1 teaspoon cider vinegar -

21. 2 tablespoons dry bread crumbs -

22. Oil for frying -

How to cook deliciously - Smoky Black-Eyed Pea Cakes

1. Stage

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. Stage

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. Stage

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.