Black Eyed Pea Cakes
I have to admit that some of my favorite challenges are ones where I’m forced to use things already on hand – such as the Cook from your Pantry challenge on /52weeksofcooking. Not only do they force me to clean out things that might have been hiding in a back corner, but they also cause me to take stock of what all I’ve got – and what I might need. In this case I had purchased a few cans of black eyes peas with the intent to make Texas Caviar, which never happened. So I pulled those out and modified a recipe a coworker had given me a few weeks earlier for Black Eyed Pea Cakes. The original recipe came with some delicious Vidalia Onions (straight from Georgia!) and featured a few ingredients that weren’t exactly vegetarian friendly (again, recipe is straight from Georgia).
2 cans black eyed peas, drain with 1/2 tbsp of liquid reserved
1 tbsp olive oil
1/3 cup breadcrumbs
2 basil leaves
2 sprigs fresh thyme
2 springs fresh rosemary
1/2 vidalia onion, chopped
vegetable oil for frying
- Add all the ingredients to a food processor of blender and blend until mashed but not quite pureed. Slowly add more olive oil if needed.
- Form 4x2 inch patties on a cooking sheet lined with parchment paper then place in the fridge for at last one hour
- Cover a deep frying pan with at least 1/2 inch of oil and heat. Oil is ready when water flicked water "dances" across the pan. Add the patties one at a time, being careful not to crowd the pan, and cook for 5 minutes before flipping. Cook the other side for an additional 5 minutes.
- Remove cooked patty to another cookie sheet, this one lined with paper towels and allow to cook for 5 minutes.
- Serve and Enjoy!
These cakes weren’t the most stable when it came time to cook them, even after chilling in the fridge, but they were delicious! I served them with some coleslaw which added a nice crunch to the dinner. A green salad would also work – just need to have something with a bit of a bite so that the jaw doesn’t get bored! They would also make a great appetizer, just shrink the size to 2 inches and enjoy! With that the cakes could also be prepped the night before, or the morning of, depending on free time.