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Add a photoServings: 12
Ingredients
- 4 can black-eyed peas - (15 1/2 ounce ea) rinsed, liquid removed
- 3 x red bell peppers finely minced
- 3 Tbsp. unsalted butter
- 4 lrg garlic cloves chopped
- 1 1/4 c. fresh bread crumbs
- 1/2 c. finely-minced fresh cilantro
- 2 lrg Large eggs lightly beaten
- 2 Tbsp. grnd cumin
- 1 1/2 Tbsp. coarse salt
- 1 1/2 c. yellow cornmeal plus additional
- for dusting
- 1 c. vegetable oil plus
- 3 Tbsp. vegetable oil
- 1 c. mayonnaise
Directions
- Mash half of peas in a bowl with a fork and stir in remaining peas. Cook red peppers in butter in a large nonstick skillet over moderate heat, stirring, till barely softened. Add in garlic and cook, stirring, 1 minute more. Transfer 1/3 of pepper mix to a bowl and cold. Set aside for red pepper mayo.
- Stir remaining pepper mix into peas with bread crumbs, cilantro, Large eggs, cumin, and salt. Scoop 1 Tbsp. mix into palm of your hand (mix will be soft and moist) and form into a roughly 1-inch-wide patty. Put it on a tray and form more patties in same manner, arranging in 1 layer on tray. Dip patties, 1 at a time, into cornmeal, turning gently to coat, and transfer as coated to a tray lined with waxed paper and dusted with cornmeal. Refrigeratepatties, covered, at least 2 hrs and up to 8.
- Preheat oven to 400 degrees. Heat 3 Tbsp. oil in a 12-inch nonstick skillet over moderate heat till warm but not smoking, then cook cakes, 12 at a time, till golden brown, about 3 min on each side. Put cakes as cooked in 1 layer in a large shallow baking pan. Between batches, carefully wipe skillet clean with paper towels and add in more oil.
- Stir mayonnaise into reserved red pepper mix and season with salt and pepper. Reheat cakes in middle of oven till warm, about 5 min, and top with red pepper mayo.
- This recipe yields about 60 hors d"oeuvres.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 12 servings | |
| Calories 610 | |
| Calories from Fat 378 | 62% |
| Total Fat 42.83g | 54% |
| Saturated Fat 6.23g | 25% |
| Trans Fat 0.56g | |
| Cholesterol 42mg | 14% |
| Sodium 1516mg | 63% |
| Potassium 397mg | 11% |
| Total Carbs 46.33g | 12% |
| Dietary Fiber 6.9g | 23% |
| Sugars 2.2g | 1% |
| Protein 11.55g | 18% |
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