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!
Prep Time 1hour30minutes
Cook Time 8minutes
Total Time 1hour38minutes
Author Christin Mahrlig
2(15-ounce)cans seasoned black-eyed peas,drained
1/2medium sweet or yellow onion,finely chopped
1/2red bell pepper,finely chopped
1 1/2cupscornbread crumbs,from leftover cornbread
Jalapeno Sour Cream
2teaspoonsdiced 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.
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.
This recipe originally appeared on spicysouthernkitchen.com