Black-Eyed Pea Cakes
These black-eyed pea cakes are an excellent comfort food ranking up there with macaroni and cheese or hot chocolate. Serve topped with a spicy tomato relish or fresh salsa!
To begin, drain and rinse the black-eyed peas.
Sauté the chopped onion in 1 tablespoon of olive oil until the onion is clear.
While the onions are sautéing, make your breadcrumbs by processing stale bread in a food processor or blender. I like to use day-old French bread. You want the crumbs to be coarse, but not too large.
Combine the sautéed onion, 1 can of the black-eyed peas, egg, salt, garlic, hot sauce, flour , chevre, and parsley in a food processor. Process the ingredients until well combined, but not too smooth.
Scoop the mixture into a large bowl and fold in the other can of peas and 1 cup of breadcrumbs. Stir gently. The mixture will be somewhat sticky.
Form the pea mixture into 3 inch cakes about 1/2-inch thick. The mixture will be somewhat sticky, but if you find that it is too much so just add a few more breadcrumbs.
Dip each cake into the remaining 1 1/2 cups of breadcrumbs, coating both sides. Shake off any excess and place the cake on a baking sheet lined with wax paper.
Once you have made cakes out of all the mixture, cover them and place them in the refrigerator to chill for about half an hour. This step will help the cakes stay together when you cook them.
Heat 3 tablespoons of olive in a skillet over a medium flame. I used a 9 inch skillet. Fit as many of the cakes as you can into the skillet without crowding and cook until golden brown and crispy. This should take about 5 minutes on each side. You really only get one chance to flip these cakes because they are delicate and crumble easily so be sure to allow them to brown thoroughly on each side. Reduce the heat if they brown too quickly. You can add more oil if the skillet becomes dry.
As the cakes finish cooking, place them on a cookie sheet in a slightly warm oven until they are all done and you are ready to serve.
Time to prepare: 40 minutes.
Serves 16 cakes.