Jalapeno Black-Eyed Pea Cakes made with crumbled cornbread are a tasty treat for New Year’s and will hopefully bring good luck and fortune in the new year!
Now that Christmas is over, it’s time to start thinking about the New Year. And we all want lots of good luck and prosperity in the New Year so it is best to get the year started with some black-eyed peas. As a bonus, these Jalapeno Black-Eyed Pea Cakes are made with crumbled cornbread, another traditional food for starting the New Year.
I’m not the most superstitious person, but I’m all for doing things that might bring me a little extra luck. Especially if they involve eating.
I love the nutty, earthy taste of black-eyed peas, and these flavorful little cakes just may be my favorite way to enjoy them. A dollop of Jalapeno Cream on top really gives them a little kick.
I like to use Margaret Holmes Seasoned Black-Eyed Peas. They have an amazing flavor and are made by a family business in Effingham, SC. I think they are pretty widely available throughout the South, but if you can’t find them use another brand of seasoned black-eyed peas or use plain black-eyed peas and season to taste with Season salt.
The “liquid” that these seasoned black-eyed peas are in is kind of thick so you have to just try and drain them the best you can because you don’t want the patties to be too wet. Refrigerating them before pan frying really helps keep them in one piece.
I used leftover cornbread from this Jalapeno Cornbread recipe, but you can use any leftover cornbread. If you use plain cornbread, but want the heat of jalapenos, finely chop a fresh jalapeno and cook it with the onion.
Serve Jalapeno Black-Eyed Pea Cakes with a side of Collard Greens to bring plenty of good fortune for the New Year!
- 2 (15-ounce) cans seasoned black-eyed peas, drained
- 1 tablespoon butter
- 1/2 medium sweet or yellow onion, finely chopped
- 1/2 red bell pepper, finely chopped
- 4 green onions, sliced
- 1 garlic clove, minced
- 1 1/2 cups cornbread crumbs, from leftover cornbread
- 1 egg yolk
- 1 teaspoon cumin
- 1/2 cup cornmeal
- 3 tablespoons Vegetable oil
Jalapeno Sour Cream
- 1/2 cup sour cream
- 2 teaspoons diced pickled jalapenos
- Process one drained can of black-eyed peas in a food processor until fairly smooth. Scrape into a medium bowl. Pat the second can of black-eyed peas with paper towels to remove excess moisture and add to bowl.
- Melt butter in a large nonstick skillet over medium heat. Add onion and bell pepper and cook 5 minutes. Add green onion and garlic and cook 1 more minute. Let cool and add to bowl with black-eyed peas.
- Add cornbread crumbs, egg yolk, and cumin to bowl. Mix everything together well.
- Form mixture into patties about 2 1/2 inches across. Lightly dredge in cornmeal. Place on a baking sheet and refrigerate for at least 1 hour.
- Heat Vegetable oil in large nonstick skillet over medium-high heat. Add black-eyed pea patties and cook about 2 minutes per side. You will probably need to cook them in 2 batches.
- Drain on paper towels.
- Mix together sour cream and pickled jalapenos and serve with Black-Eyed Pea Cakes.
If you can't find seasoned black-eyed peas, use regular canned Black Eyed Peas and add Season salt to taste. They will be easier to drain than the seasoned Black-eyed Peas, so add a full egg instead of just an egg yolk if the mixture is a little on the dry side.
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