Black-eyed Pea Cakes with Cajun Rémoulade Recipe

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Southern Living Off the Eaten Path Favorite Southern Dives and 150 RecipesServe these versatile pea cakes as a hearty appetizer or on buns as flavorful veggie burgers.

  • Yield: 10 Servings

Ingredients

Cajun Remoulade
  • 1 cup mayonnaise
  • ¼ cup chopped green onions
  • 1½ tsp fresh lemon juice
  • 1½ tsp capers, drained
  • 1 small clove garlic, minced
  • ½ tsp hot sauce
  • ½ tsp refrigerated horseradish
  • ¼ tsp salt
  • ¼ tsp pepper
  • ¼ jarred roasted red bell pepper
  • Dash of ground red pepper
Black-Eyed Pea Cakes
  • 1 Tbsp canola oil
  • ½ cup chopped onion
  • ½ cup chopped red bell pepper
  • ¼ cup chopped fresh cilantro
  • 1 tsp ground cumin
  • 2 (15.8-oz.) cans black-eyed peas, drained and rinsed
  • 1 tsp salt
  • ½ tsp freshly ground pepper
  • 1 cup dry breadcrumbs
  • 0.33 cup canola oil
How to Make It
    Prepare Cajun Rémoulade
  1. Process all ingredients in a food processor 2 minutes or until smooth. Cover and chill until ready to serve.
  2. Prepare Black-Eyed Pea Cakes
  3. Heat 1 Tbsp oil in a large skillet over medium-high heat. Add onion and bell pepper; sauté 3 minutes or until tender. Add cilantro and cumin; sauté 1 more minute. Remove from heat, and let cool slightly.
  4. Process black-eyed peas, onion mixture, salt, and pepper in a food processor until smooth. Spoon mixture into a bowl; stir in breadcrumbs. Shape mixture into 10 (2-inch) cakes.
  5. Heat ⅓ cup canola oil over medium heat in a large nonstick skillet. Fry patties, in 2 batches, 2 minutes on each side or until crisp and golden brown. Drain on paper towels. Serve with Cajun Rémoulade.
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