Black-Eyed Pea Cakes With Corn Salsa Recipe

Name: Black-Eyed Pea Cakes With Corn Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15.5-oz.) cans unsalted black-eyed peas, rinsed, drained, and divided; 1/2 cup whole-wheat panko (Japanese breadcrumbs); 1/4 cup thinly sliced green onions, divided; 3/4 teaspoon kosher salt, divided; 1/8 teaspoon ground red pepper; 2 large eggs, lightly beaten; 2 tablespoons olive oil, divided; 1 cup fresh or frozen corn kernels, thawed; 1/2 cup halved cherry tomatoes; 1 1/2 tablespoons sherry vinegar; 1 tablespoon chopped fresh flat-leaf parsley; 1/4 teaspoon freshly ground black pepper

Servings: persons

2 (15.5-oz.) cans unsalted black-eyed peas, rinsed, drained, and divided
1/2 cup whole-wheat panko (Japanese breadcrumbs)
1/4 cup thinly sliced green onions, divided
3/4 teaspoon kosher salt, divided
1/8 teaspoon ground red pepper
2 large eggs, lightly beaten
2 tablespoons olive oil, divided
1 cup fresh or frozen corn kernels, thawed
1/2 cup halved cherry tomatoes
1 1/2 tablespoons sherry vinegar
1 tablespoon chopped fresh flat-leaf parsley
1/4 teaspoon freshly ground black pepper

1
Place 1/2 cup peas in a bowl; set aside. Place remaining peas in a food processor; pulse until coarsely mashed. Combine mashed peas, panko, 3 tablespoons onions, 1/2 teaspoon salt, red pepper, and eggs in a bowl. Divide and shape pea mixture into 8 (3-inch) patties.
2
Heat 1 tablespoon oil in a large nonstick skillet over medium. Add 4 patties to pan; cook 5 minutes on each side. Remove patties from pan; keep warm. Repeat procedure with remaining 1 tablespoon oil and remaining 4 patties.
3
Increase heat to medium-high. Add corn to pan; cook 2 minutes. Place corn in a bowl; let stand 5 minutes.
4
Add reserved 1/2 cup peas, remaining 1 tablespoon onions, remaining 1/4 teaspoon salt, tomatoes, and remaining ingredients to corn, stirring to combine. Spoon evenly over cakes.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 2 (15.5-oz.) cans unsalted black-eyed peas, rinsed, drained, and divided, 1/2 cup whole-wheat panko (Japanese breadcrumbs), 1/4 cup thinly sliced green onions, divided, 3/4 teaspoon kosher salt, divided, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Black-Eyed Pea Cakes With Corn Salsa

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