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).
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.