Black-eyed Pea Cakes

Here in the South New Year's Day means black-eyed peas and cabbage. Looking for an altervative to black-eyed peas and rice? Try these Black-eyed Pea Cakes for a flavorful new take on a Southern tradition that also pays homage to our city's Caribbean-African influences.


  • 2 cups cooked and drained black-eyed peas (or beans of your choice)
  • 1 egg, separated
  • 6 small scallions (including some of the green tops), chopped
  • 1 small clove garlic, minced
  • 1 jalapeƱo pepper (or other hot pepper), seeded and minced, or bottled hot pepper sauce to taste (optional)
  • 1 tablespoon chopped fresh herbs of your choice (such as parsley, cilantro, thyme
  • 1/4 teaspoon cumin or chili powder
  • salt and freshly ground black pepper
  • 3/4 cup fine dry bread crumbs, divided
  • 3 tablespoons peanut oil or olive oil


Place black-eyed peas in a bowl and mash with a large fork. Add egg yolk and mix well. Add scallions, garlic, hot pepper, herbs, cumin, salt, and black pepper; mix well. Fold in 1/2 cup bread crumbs. Beat egg white until soft peaks form, then fold into black-eyed pea mixture. Using your hands, form mixture into twelve small patties. Coat both sides of patties with remaining bread crumbs.

Heat oil in a skillet over medium-high heat. Fry cakes in hot oil until golden brown all over, about 2 minutes per side. Serve immediately.

Serves 6

Recipe compliments of John Calon, Cafe Atchafalaya

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Market Umbrella


Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers Market


The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.