Black Eyed Pea Cakes and Red Pepper Mayo Recipe

Name: Black Eyed Pea Cakes and Red Pepper Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (15 1/2 ounce) cans black-eyed peas, rinsed and drained; 3 red bell peppers, finely chopped; 3 tablespoons unsalted butter; 5 garlic cloves, minced; 1 ½ cups breadcrumbs; ½ cup cilantro, finely chopped; 2 large eggs, beaten; 2 tablespoons ground cumin; 1 ½ cups yellow cornmeal, plus additional for dusting; 1 cup mayonnaise; ½ cup vegetable oil (for frying); salt and pepper

Servings: persons

4 (15 1/2 ounce) cans black-eyed peas, rinsed and drained
3 red bell peppers, finely chopped
3 tablespoons unsalted butter
5 garlic cloves, minced
1 ½ cups breadcrumbs
½ cup cilantro, finely chopped
2 large eggs, beaten
2 tablespoons ground cumin
1 ½ cups yellow cornmeal, plus additional for dusting
1 cup mayonnaise
½ cup vegetable oil (for frying)
salt and pepper

1
Cook peppers in butter in a large saute pan until softened.
2
Add garlic and cook 1 minute.
3
Transfer 1/3 of pepper mixture to a bowl and cool.
4
Stir mayonnaise into reserved 1/3 cup red pepper mixture and season with salt and pepper.
5
Keep in refrigerator until ready to use.
6
Mash half of peas with fork.
7
Stir in remaining peas.
8
Stir remaining pepper mixture into peas with breadcrumbs, cilantro, eggs, cumin and salt.
9
Scoop mixture into hands and form into patties.
10
Dip patties into cornmeal, one at a time and turn to gently coat.
11
Chill patties, covered on a tray line with wax paper, for at least 30 minutes.
12
Heat 3 tablespoons oil in a saute pan and cook cakes until golden, about 3 minutes on each side.
13
Place cakes, as cooked, on paper towels to drain.
14
Serve with red pepper mayo.
15
Helpful Hint: If making the cakes in advance, reheat in middle of 400 oven until hot, about 5 minutes.

1356

kcal

Calories

Fat

107

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 4 (15 1/2 ounce) cans black-eyed peas, rinsed and drained, 3 red bell peppers, finely chopped, 3 tablespoons unsalted butter, 5 garlic cloves, minced, and more.

Yes, Black Eyed Pea Cakes and Red Pepper Mayo 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 Red Pepper Mayo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions