Black-eyed Pea Corn Cakes with Spicy Sour Cream
Black-eyed peas, cornbread, onions, bell peppers, and garlic come together in a vegetarian take on crab cakes
Ingredients
FOR SPICY SOUR CREAM:
- 8 ounces light sour cream
- 3 tablespoons 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
- Cornmeal
- 1 tablespoon vegetable oil
Instructions
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.
Notes
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.
Nutrition Info Per Serving
Nutrition Facts
Black-eyed Pea Corn Cakes with Spicy Sour Cream
Serving Size
2 cakes
Amount per Serving
Calories
264
% Daily Value*
Fat
9
g
14
%
Saturated Fat
1
g
5
%
Trans Fat
0
g
Polyunsaturated Fat
0
g
Monounsaturated Fat
0
g
Cholesterol
6
mg
2
%
Sodium
111
mg
5
%
Potassium
0
mg
0
%
Carbohydrates
38
g
13
%
Fiber
8
g
32
%
Sugar
8
g
9
%
Protein
8
g
16
%
Vitamin A
0
IU
0
%
Vitamin C
0
mg
0
%
Calcium
0
mg
0
%
Iron
0
mg
0
%
Net carbs
30
g
* Percent Daily Values are based on a 2000 calorie diet.