Categories: Recipes
      Date: Dec 24, 2012
     Title: 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.



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