Black-eyed pea cakes with salsa

September 26, 2020 at 11:49 am (B plus (3 stars, like a lot), Beans) ()

Alma and I like black-eyed peas, but Derek is not a huge fan. I made a huge batch a while back and still have several jars of the peas in the freezer. Derek was unenthusiastic about me serving them plain, so I decided to try this recipe for black-eyed pea cakes with salsa mayonnaise from the cookbook Sara Moulton cooks at home. Note that the recipe has you chill the mixture for 2 hours. Plan ahead!

The recipe has you coat the patties in cornmeal, but I haven’t tried that step yet, because I was out of cornmeal. I also didn’t put any mayonnaise in my salsa, because I didn’t have any and it seemed unnecessary. The salsa is really more of a pico de gallo. It’s good but it needs way more cilantro than Sara calls for.

I’ve made this recipe twice now, and it’s solid if not stellar. Alma ate the black-eyed pea burgers happily the first time (with no salsa but a lot of ketchup) and less happily the second time (with no salsa).

Ingredients:

  • 2 garlic cloves, minced
  • 1 small onion, finely chopped
  • 1/2 small red bell pepper, finely chopped
  • 2 jalapenos, seeded and minced
  • 2 Tbs. butter
  • 2 cups cooked black-eyed peas, drained and rinsed if canned
  • 1 Tbs. finely chopped fresh cilantro
  • 1 tsp. ground cumin
  • salt and pepper to taste
  • Tobasco sauce or other hot sauce to taste
  • 2 large egg yolks
  • 1 cup fresh bread crumbs
  • 2/3 cup yellow cornmeal
  • 1/4 cup oil for frying

Instructions:

  1. Mince your garlic, and chop the onion, bell pepper, and jalapenos.
  2. Melt the butter in a small saucepan over medium heat. Add the onion and bell pepper. Cook, stirring often, until softened, about 5 minutes. Add the garlic and jalapenos and cook for 1 minute longer. Remove from the heat and cool slightly.
  3. Place half of the peas in a large bowl and crush them thoroughly with a fork. Stir in the other half of the peas, along with the onion mixture, cilantro, and cumin. Taste the mixture, season with salt and pepper and Tabasco sauce, then stir in the egg yolks. Starting with 1/2 cup of the bread crumbs, add just enough to form a mixture that will hold its shape. Cover and chill the mixture for 2 hours.
  4. Working with 1/4 cup of the pea mixture at a time, make 8 to 10 1/2-inch-thick patties. Coat the patties in the cornmeal and shake off the excess. Heat half the oil in a large nonstick skillet over medium-high heat until hot. Fry the patties in 2 batches, adding the remaining oil for the second batch. Do not flip until a brown crust has formed on the first side, 1 1/2 to 2 minutes. Remove the patties from the pan when uniform in color. Drain on paper towels and keep warm in a 200ºF oven until ready to serve. Repeat until all the patties are cooked. Serve hot topped with the mayonnaise.
Salsa recipe

Ingredients:

  • 4 plum tomatoes, seeded and finely chopped
  • Kosher salt to taste
  • 1/2 small onion, finely chopped
  • 1 jalapeño, seeded and minced
  • 2 tablespoons fresh lime juice
  • 1 tablespoon finely chopped fresh cilantro (I use much more. Maybe 1/3 cup?)
  • 1/4 teaspoon ground cumin
  • 1 cup mayonnaise (I omitted this)
  • Freshly ground black pepper to taste

Instructions:

  1. Toss the tomatoes with a pinch of salt and drain in a colander for 15 minutes. (I skipped this draining step. I like the tomato juice!) Combine the tomatoes with the onion, jalapeño, lime juice, cilantro, and cumin in a large bowl. Mix in the mayonnaise (if using) and season with salt and pepper. Cover and chill until ready to serve. (The salsa mayonnaise can be made up to a day in advance.) You should have about 2 cups.

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