Jalapeno Black-Eyed Pea Cakes #southern #newyears
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Jalapeno Black-Eyed Pea Cakes

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!
Course Appetizer
Cuisine Southern
Prep Time 1 hour 30 minutes
Cook Time 8 minutes
Total Time 1 hour 38 minutes
Servings 12
Calories 163kcal
Author Christin Mahrlig

Ingredients

  • 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

Instructions

  • 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.

Notes

Seasoned Black-Eyed Peas can be hard to drain because the liquid is quite thick. I do the best I can to drain the can that I process, and the can that I leave whole I dump on paper towels to blot up as much of the moisture as I can.
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.

Nutrition

Calories: 163kcal