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Homemade Jalapeno Black-Eyed Pea Cakes photo
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Jalapeno Black-Eyed Pea Cakes

Savory pan-fried black-eyed pea patties with a tangy jalapeño sour cream sauce.
Prep Time1 hour 30 minutes
Cook Time8 minutes
Total Time1 hour 38 minutes
Servings: 12 servings

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 clove garlic minced
  • 1 1/2 cups cornbread crumbs from leftover cornbread
  • 1 egg yolk egg yolk
  • 1 teaspoon cumin
  • 1/2 cup cornmeal for dredging
  • 3 tablespoons vegetable oil for frying
  • 1/2 cup sour cream
  • 2 teaspoons diced pickled jalapeños

Instructions

  • Drain both cans of seasoned black-eyed peas. Process one drained can in a food processor until fairly smooth and transfer to a medium bowl. Pat the other can with paper towels to remove extra moisture and add the whole peas to the bowl.
  • Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the chopped onion and red bell pepper and cook for about 5 minutes until softened.
  • Add sliced green onions and minced garlic to the skillet and cook 1 more minute. Remove from heat, let cool slightly, then add the vegetable mixture to the bowl with the black-eyed peas.
  • Stir in 1 1/2 cups cornbread crumbs, 1 egg yolk, and 1 teaspoon cumin until the mixture is evenly combined.
  • Form the mixture into patties about 2 1/2 inches across. Lightly dredge each patty in 1/2 cup cornmeal and place on a baking sheet. Refrigerate the patties for at least 1 hour to firm up.
  • Heat 3 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Fry the chilled patties in batches for about 2 minutes per side, until golden brown. Remove and drain on paper towels.
  • Meanwhile, mix 1/2 cup sour cream with 2 teaspoons diced pickled jalapeños. Serve the jalapeño sour cream with the black-eyed pea cakes.

Equipment

  • Food Processor
  • large nonstick skillet
  • medium bowl
  • Spatula
  • Baking Sheet
  • Paper Towels

Notes

  • Drain seasoned black-eyed peas well; blot whole can on paper towels to remove excess moisture.
  • If using unseasoned peas, add seasoning salt to taste.
  • Unseasoned peas may require a whole egg if the mixture is dry.
  • Chilling the patties helps them hold together when frying.