52Weeks · Appetizer · Home Cooking · Vegan

In the Way

Black Eyed Pea Cakes

black_eyed_peas_cake

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).

 [amd-zlrecipe-recipe:242]

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.

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