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Blackeye Pea Cakes

Blackeye Pea Cakes

A brand new way to celebrate the new year.

Submitted by:

13 cakes

Total Time: 30 minutes

Ingredients

  • 1 tbs. butter
  • 1/2 small onion, finely chopped
  • 1 clove garlic, minced
  • 2 (15 oz.) cans Margaret Holmes Seasoned Black Eye Peas
  • 1 egg
  • 1/4 cup all-purpose flour
  • 1/2 cup self rising cornmeal
  • vegetable oil for frying
  • 1/2 cup mayonnaise
  • 1 clove garlic, minced
  • 1/2 tsp. creole seasoning (such as Zatarain's)

Directions

Creole mayo:
  1. Combine the mayonnaise, minced garlic and creole seasoning in a small bowl, and refrigerate.
Cakes:
  1. Melt butter in a small skillet over medium heat. Add the chopped onion and garlic, and cook until translucent and soft.
  2. Drain Margaret Holmes Seasoned Black Eye Peas separately - one can, then another. Place one can of the drained black eye peas in a large bowl and use a fork to mash them well.
  3. Add the cooked onion mixture and egg to mashed peas. Mix well, then stir in flour, cornmeal and the other can of whole drained peas. Stir to combine. The batter should be thick, but thinner than cookie dough. Add a little water if needed.
  4. Heat a thin layer of vegetable oil in a large, heavy-bottomed skillet over medium heat. Carefully drop about 3 tbs. of batter in the hot oil. Use the back of spatula to flatten them. Cook for 2 minutes on one side, then flip and press flat again. Cook an additional 1½ to 2 minutes, or until crisp and golden brown.
  5. Cook black eye pea cakes in batches, adding additional oil if necessary, and drain on paper towels. Serve warm with Creole Mayo.

This recipe uses the following products:

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