Black-Eyed Pea Cakes and Confetti Corn Recipe

Name: Black-Eyed Pea Cakes and Confetti Corn
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 small red potatoes (2 lb.), peeled and quartered; 2 cups fresh or frozen corn kernels; 1/4 onion, finely chopped ( 1/4 cup); 1/2 medium red or green bell pepper, chopped ( 1/2 cup); 2 Tbs. chopped cilantro; 4 Tbs. chopped fresh parsley, divided; 2 Tbs. plus 1 tsp. vegan margarine, such as Earth Balance, divided; 1 15-oz. can black-eyed peas, rinsed and drained; 1/2 cup panko breadcrumbs; 1/4 cup grated Parmesan cheese; 2 Tbs. chopped fresh basil; 4 tsp. vegetable oil

Servings: persons

6 small red potatoes (2 lb.), peeled and quartered
2 cups fresh or frozen corn kernels
1/4 onion, finely chopped ( 1/4 cup)
1/2 medium red or green bell pepper, chopped ( 1/2 cup)
2 Tbs. chopped cilantro
4 Tbs. chopped fresh parsley, divided
2 Tbs. plus 1 tsp. vegan margarine, such as Earth Balance, divided
1 15-oz. can black-eyed peas, rinsed and drained
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 Tbs. chopped fresh basil
4 tsp. vegetable oil

1
Cover potatoes with salted water, and bring to a boil in medium saucepan.
2
Boil 30 minutes, or until soft.
3
Drain.
4
Meanwhile, toss together corn, onion, bell pepper, cilantro, and 2 Tbs.
5
parsley in bowl.
6
Season with salt and pepper, if desired.
7
Set aside.
8
Mash potatoes with 2 Tbs.
9
margarine and remaining 2 Tbs.
10
parsley, and season with salt and pepper, if desired.
11
Stir in black-eyed peas.
12
Shape mixture into 6 3-inch cakes, and chill 15 minutes.
13
Stir together panko breadcrumbs, Parmesan, and basil on plate.
14
Season with salt and pepper, if desired.
15
Coat cakes in panko mixture, and set on plate.
16
Chill again.
17
Heat remaining 1 tsp.
18
margarine in medium skillet over medium heat.
19
Add corn mixture, and cook 10 minutes, or until peppers and onions are softened.
20
Heat 2 tsp.
21
vegetable oil in large skillet over medium heat.
22
Gently add 3 cakes to pan, and cook 2 to 3 minutes on each side, or until browned and crispy.
23
Transfer to paper-towel-lined plate.
24
Repeat with remaining oil and cakes.
25
Serve cakes topped with corn mixture.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 small red potatoes (2 lb.), peeled and quartered, 2 cups fresh or frozen corn kernels, 1/4 onion, finely chopped ( 1/4 cup), 1/2 medium red or green bell pepper, chopped ( 1/2 cup), and more.

Yes, Black-Eyed Pea Cakes and Confetti Corn falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Black-Eyed Pea Cakes and Confetti Corn

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions