Black-Eyed Pea Cakes with Red Pepper Mayo
Servings: 0
Ingredients
- 4 cans black-eyed peas rinsed and drained
- 3 red bell peppers finely chopped
- 3 tablespoons unsalted butter
- 4 large garlic cloves minced
- 1 1/4 cups fresh bread crumbs
- 1/2 cup cilantro finely chopped
- 2 large eggs lightly beaten
- 2 tablespoons ground cumin
- 1 1/2 tablespoons coarse salt
- 1 1/2 cups yellow cornmeal
- vegetable oil for frying
- 1 cup mayonnaise
Instructions
- Mash half of peas in a bowl with a fork and stir in remaining peas. Cook
- red peppers in butter in a large nonstick skillet over moderate heat,
- stirring, until barely softened. Add garlic and cook, stirring, 1 minute
- more. Transfer 1/3 of pepper mixture to a bowl and cool. Set aside for
- red pepper mayo.
- Stir remaining pepper mixture into peas with bread crumbs, cilantro, eggs,
- cumin, and salt. Scoop l tablespoon mixture into palm of your hand
- (mixture will be soft and moist) and form into a roughly l-inch-wide
- patty. Put it on a tray and form more patties in same manner, arranging
- in l layer on tray. Dip patties, l at a time, into cornmeal, turning
- gently to coat, and transfer as coated to a tray lined with waxed paper
- and dusted with cornmeal. Chill patties, covered, at least 2 hours and up
- to 8.
- Preheat oven to 400 degrees. Heat 3 tablespoons oil in a 12-inch nonstick
- skillet over moderate heat until hot but not smoking, then cook cakes, 12
- at a time, until golden, about 3 minutes on each side. Put cakes as
- cooked in l layer in a large shallow baking pan. Between batches,
- carefully wipe skillet clean with paper towels and add more oil. Stir
- mayonnaise into reserved red papper mixture and season with salf and
- pepper. Reheat cakes in middle of oven until hot, about 5 minutes, and
- top with red pepper mayo.
Notes
NOTES : Recipe takes about 6 1/2 cups peas.
You can make larger cakes if desired, about 15 is good. Recipe By: Gourmet Magazine
Serving Size: 60
You can make larger cakes if desired, about 15 is good. Recipe By: Gourmet Magazine
Serving Size: 60
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