Happy New Year! I hope 2013 is off to a better culinary start for you than it is for me.
I decided I wanted to try a different twist on black-eyed peas for my first major meal of the year. Black-eyed peas bring luck and all that, you know. Mixing them with crumbled cornbread, onions, bell peppers and garlic and then forming them into “cakes” sounded perfect.
I thought it was a little bit difficult to form my black-eyed pea mixture into patties, but I got it done. All went well until I got to the step where you sprinkle the cakes with cornmeal. I was on my 5th patty or so when I looked down into my canister and saw the bugs. Keep in mind this was cornmeal I just bought, it’s not like it had been sitting in my pantry for years. Out went those patties.
Then I looked at my food processor and noticed the puréed black-eyed peas staring back at me. I had forgotten to add them in the mix. No wonder it was difficult to form the patties!
So I threw the remaining cakes back into the bowl and added half of the puréed black-eyed peas. The patties were much easier to shape this time. I made a dip out of the remaining black-eyed peas.
2013 is shaping up to be the year of perseverance.
Notes about the recipe
- This is great way to use up leftover cornbread. A moist cornbread works best.
- In my Spicy Sour Cream I used jalapeño pepper relish which includes jalapeños, onions, vinegar, sugar, spices and salt. If you can’t find it, use minced pickled jalapeños or pickled banana peppers.
- If you’re looking for a veggie burger recipe that doesn’t involve black beans, make the patties a little bit larger and purée more of the black-eyed peas.
Black-eyed Pea Corn Cakes with Spicy Sour Cream
FOR SPICY SOUR CREAM:
- 8 ounces light sour cream
jalapeño pepper relish or pickled jalapeño slices
FOR BLACK-EYED PEA CORN CAKES:
- 30 ounces black-eyed peas, rinsed and drained 2 cans
- 2 tablespoons olive oil
- 1 small sweet onion such as Vidalia, finely chopped
- 1 bell pepper any color, finely chopped
- 2 cloves garlic minced
- 1-1/2 cups crumbled cornbread
- 1/4 cup nonfat plain Greek yogurt
- 1/4 cup egg substitute or 1 large egg
- 1 tablespoon vegetable oil
Make the Spicy Sour Cream:
Stir together sour cream and jalapeño relish.
Cover and chill until ready to serve.
Prep the Black-eyed Pea Corn Cakes:
Purée half (1 can) of the black-eyed peas in a food processor or blender.
Add olive oil to large skillet over medium heat. Add onions and bell peppers and sauté until softened and onion is translucent, about 7 minutes. Add garlic and sauté for another minute or so. Remove from heat and let cool slightly.
In a large bowl, combine puréed black-eyed peas, whole black-eyed peas, onion-pepper mixture, cornbread, yogurt and egg substitute. Mix well.
Use a 1/4-cup measure to scoop up some of the pea mixture and form it into a patty. Place on lightly greased baking sheet. Repeat with remaining pea mixture. (You should end up with about 12 patties.) Lightly sprinkle each patty with cornmeal. Spray some plastic wrap with cooking spray, then cover the pan with the plastic wrap and refrigerate for about 30 minutes.
Cook the Black-eyed Pea Corn Cakes:
Heat vegetable oil in large skillet over medium heat. Cook patties until golden brown, about 3 minutes per side.
Drain on paper towels and serve immediately with spicy sour cream.
Nutrition information is for the corn cakes only. The Spicy Sour Cream has 59 calories, 4g fat, and 5g carb per a serving size of 3 tablespoons.