Black-Eyed Pea Cakes With Cranberry-Red Pepper Salsa Recipe

Name: Black-Eyed Pea Cakes With Cranberry-Red Pepper Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15.83-ounce) cans black-eyed peas, rinsed and drained; 1 large egg; 1 teaspoon ground cumin; 3/4 teaspoon salt; 1 1/4 cups Japanese breadcrumbs (panko), divided; 1/2 cup bottled roasted red peppers, drained and chopped; 1/3 cup chopped red onion; 1/3 cup chopped fresh cilantro; 3 tablespoons all-purpose flour; 2 garlic cloves, minced; Peanut oil for frying

Servings: persons

2 (15.83-ounce) cans black-eyed peas, rinsed and drained
1 large egg
1 teaspoon ground cumin
3/4 teaspoon salt
1 1/4 cups Japanese breadcrumbs (panko), divided
1/2 cup bottled roasted red peppers, drained and chopped
1/3 cup chopped red onion
1/3 cup chopped fresh cilantro
3 tablespoons all-purpose flour
2 garlic cloves, minced
Peanut oil for frying

1
["Process 1 1/2 cups black-eyed peas in a food processor until coarsely chopped.", "Whisk together egg, cumin, and salt in a large bowl. Add chopped peas, remaining whole peas, 3/4 cup breadcrumbs, and next 5 ingredients; stir well to combine.", "Place remaining 1/2 cup breadcrumbs in a shallow dish.", "Using a 1/4 cup measure, shape pea mixture into a cake; dredge in breadcrumbs. Repeat with remaining mixture and breadcrumbs. Place cakes on a baking sheet lined with plastic wrap; cover and chill overnight.", "Pour oil to a depth of 1"" into a large skillet; heat to 350u00b0.", "Fry cakes, in batches, 3 minutes or until golden. Drain well on paper towels. Serve immediately with Cranberry-Red Pepper Salsa.", "Freezer Note: If you won't be serving all the Black-eyed Pea Cakes at once, freeze uncooked cakes; then thaw before dredging in breadcrumbs and frying."]

329

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 11 ingredients. The key ingredients include: 2 (15.83-ounce) cans black-eyed peas, rinsed and drained, 1 large egg, 1 teaspoon ground cumin, 3/4 teaspoon salt, and more.

Yes, Black-Eyed Pea Cakes With Cranberry-Red Pepper 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 Cranberry-Red Pepper Salsa

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