Stumble It!
I could be a vegetarian. Except for the occasional piece of grilled chicken or steak...or beef taco or pepperoni pizza...there are some things a girl can't live without. But a steady diet of these delicious gems is something I would happily submit to...oh sure, you have to like black-eyed peas, but other than that you just have to love FLAVOR. I'm already on my 2nd batch in as many days...THAT'S how much I love these!
When I told my mom what I was making for dinner she laughed - out loud - apparently she thought these sounded outrageous or high-faloutin' or weird...and maybe they do, but I assure you, they are wonderful! "Meaty," in a non-meaty way, with fresh herbs and cumin and grilled onion and peppers...seriously good. And then there is the topping...fresh salsa AND Cilantro-Lime Sour Cream, which I could just as easily eat with a spoon...or a straw...creamy, rich and tasty...these little cakes just POP when they are dressed and ready to go...I mean eat!
After the patties are formed, you're supposed to coat them with a thin layer of cornmeal. I skipped this step on the first go round...just forgot...so half my cakes had cornmeal and half did not...and both were great.
Remember Susan Boyle of Britains Got Talent? We all learned from watching her sing that we shouldn't "judge a book by it's cover"...same goes with these little cakes...what they lack in beauty they make up for in flavor!
Black-Eyed Pea Cakes With Fresh Salsa and Cilantro-Lime Sour Cream - Adapted from Gourmet Magazine, October 2006
2 (14.5 oz.) cans black-eyed peas, drained and rinsed
1 tablespoon butter
1/2 large red onion, minced
1/4 cup yellow or red bell pepper, minced
3 cloves garlic, minced
1 cup Panko (Japanese breadcrumbs, these are crispy, not soft breadcrumbs and are available in most grocery stores)
1/2 jalapeno, seeded and minced
2 eggs
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup cornmeal
olive oil for pan frying
Salsa:
1 red tomatoes, diced
1/4 cup red onion, finely chopped
1/4 cup cilantro, chopped, leaves only
1 tablespoon fresh lime juice
salt and pepper to taste
Cilantro-Lime Sour Cream:
3/4 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
1/4 cup fresh cilantro
Drain and rinse peas; set aside. Melt butter in medium skillet over medium heat. Saute onion, yellow or red pepper, jalapeno, and garlic until golden and soft, about 10 minutes. Set aside to cool. In a large bowl, combine panko, eggs, parsley, chives, cumin, salt and pepper and peas. Stir to combine. Using a potato masher, mash about half of the mixture. Stir in sauteed mixture. Make a test cake by forming a ball, about the size of a golf-ball. If the mixture holds together well, then you're ready to go. If the mixture is too wet and doesn't hold together when squeezed then add more panko. If it's too dry then add another egg. Set mixture in fridge, covered, for 30 minutes.
Make Salsa by combining all salsa ingredients in medium bowl. In a separate bowl, make Cilantro-Lime Sour Cream by combining all of those ingredients. Set both, covered, in the fridge to chill.
Once black-eyed pea mixture has chilled, form into balls, and then press into rounds, about 1/2-inch thick and 3-inches in diameter. Dredge each cake in a bit of cornmeal - but if you choose to skip this step it's okay by me! Heat a bit of olive oil in a large skillet over medium heat. Place cakes in skillet and let cook for 4 to 5 minutes, then flip and cook for an additional 4 to 5 minutes on the other side. Both sides should be crispy and brown. Serve cakes with salsa and cilantro-lime sour cream drizzled over top...makes about 16 cakes.
"It's never too late - in fiction or in life - to revise." ~ Nancy Thayer
**************************************************************************************************************************
One year ago today: Double-Delight Peanut Butter Cookies
Recent Comments