Jalapeno Black-Eyed Pea Cakes

Jalapeno Black-Eyed Pea Cakes could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 12. For 37 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 200 calories, 7g of protein, and 8g of fat. 202 people were impressed by this recipe. It is brought to you by Spicy Southern Kitchen. If you have black eyed peas, green onions, pickled jalapenos, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 51%. If you like this recipe, take a look at these similar recipes: Black-eyed Pea Cornbread Cakes With Jalapeño Sour Cream, Black-Eyed Pea Corn Cakes with Jalapeno Sour Cream, and Black-eyed Pean And Jalapeno Salad.

Servings: 12

 

Ingredients:

2 (15-ounce) cans seasoned black-eyed peas, drained

1 tablespoon butter

1½ cups cornbread crumbs (from leftover cornbread)

½ cup cornmeal

1 teaspoon cumin

1 egg yolk

1 garlic clove, minced

4 green onions, sliced

2 teaspoons diced pickled jalapenos

½ red bell pepper, finely chopped

½ cup sour cream

3 tablespoons Vegetable oil

½ medium sweet or yellow onion, finely chopped

Equipment:

food processor

paper towels

frying pan

bowl

baking sheet

Cooking instruction summary:

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 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.Drain on paper towels.Mix together sour cream and pickled jalapenos and serve with Black-Eyed Pea Cakes.

 

Step by step:


1. Process one drained can of black-eyed peas in a food processor until fairly smooth.

2. 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.

3. Add onion and bell pepper and cook 5 minutes.

4. Add green onion and garlic and cook 1 more minute.

5. Let cool and add to bowl with black-eyed peas.

6. Add cornbread crumbs, egg yolk, and cumin to bowl.

7. Mix everything together well.Form mixture into patties about 2 inches across. Lightly dredge in cornmeal.

8. Place on a baking sheet and refrigerate for at least 1 hour.

9. Heat Vegetable oil in large nonstick skillet over medium-high heat.

10. Add black-eyed pea patties and cook about 2 minutes per side.

11. Drain on paper towels.

12. Mix together sour cream and pickled jalapenos and serve with Black-Eyed Pea Cakes.


Nutrition Information:

Quickview
272k Calories
8g Protein
10g Total Fat
37g Carbs
5% Health Score
Limit These
Calories
272k
14%

Fat
10g
16%

  Saturated Fat
5g
37%

Carbohydrates
37g
12%

  Sugar
7g
9%

Cholesterol
40mg
14%

Sodium
212mg
9%

Get Enough Of These
Protein
8g
18%

Folate
174µg
44%

Phosphorus
263mg
26%

Fiber
6g
25%

Manganese
0.48mg
24%

Vitamin B1
0.23mg
16%

Iron
2mg
16%

Magnesium
53mg
13%

Copper
0.24mg
12%

Vitamin K
11µg
10%

Vitamin C
7mg
10%

Zinc
1mg
10%

Potassium
306mg
9%

Vitamin B6
0.17mg
9%

Selenium
5µg
8%

Vitamin B2
0.13mg
8%

Vitamin A
381IU
8%

Calcium
76mg
8%

Vitamin B5
0.61mg
6%

Vitamin B3
1mg
6%

Vitamin E
0.73mg
5%

Vitamin B12
0.13µg
2%

covered percent of daily need
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