Best Black Eyed Pea Cakes And Red Pepper Mayo Recipes

Jerk Pork on Red Pepper Mayo and Black-Eyed-Pea Cakes image

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 13

4 (15 1/2-ounce) cans black-eyed peas, rinsed and drained (about 6 1/2 cups)
3 red bell peppers, finely chopped
3 tablespoons unsalted butter
4 large garlic cloves, minced
1 1/4 cups fresh bread crumbs
1/2 cup finely chopped fresh cilantro
2 large eggs, lightly beaten
2 tablespoons ground cumin
1 1/2 tablespoons coarse salt
1 1/2 cups yellow cornmeal plus additional for dusting
1 cup plus 3 tablespoons vegetable oil
1 cup mayonnaise
Accompaniment:jerk pork

Steps:

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, until barely softened. Add garlic and cook, stirring, 1 minute more. Transfer one third of pepper mixture to a bowl and cool. Set aside for red pepper mayo.
Stir remaining pepper mixture into peas with bread crumbs, cilantro, eggs, cumin, and salt. Scoop 1 tablespoon mixture into palm of your hand (mixture 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 wax paper and dusted with cornmeal. Chill patties, covered, at least 2 hours and up to 8.
Preheat oven to 400°F.
Heat 3 tablespoons oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook cakes, 12 at a time, until golden, about 3 minutes 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 more oil.
Stir mayonnaise into reserved red pepper mixture and season with salt and pepper. Reheat cakes in middle of oven until hot, about 5 minutes, and top with red pepper mayo and jerk pork.

Black Eyed Pea Cakes and Red Pepper Mayo image

Provided by RealMcMom

Categories Beans

Time 52m

Yield 10-12 serving(s)

Number Of Ingredients 12

4 (15 1/2 ounce) cans black-eyed peas, rinsed and drained
3 red bell peppers, finely chopped
3 tablespoons unsalted butter
5 garlic cloves, minced
1 1/2 cups breadcrumbs
1/2 cup cilantro, finely chopped
2 large eggs, beaten
2 tablespoons ground cumin
1 1/2 cups yellow cornmeal, plus additional for dusting
1 cup mayonnaise
1/2 cup vegetable oil (for frying)
salt and pepper

Steps:

Cook peppers in butter in a large sauté pan until softened.
Add garlic and cook 1 minute.
Transfer 1/3 of pepper mixture to a bowl and cool.
Stir mayonnaise into reserved 1/3 cup red pepper mixture and season with salt and pepper.
Keep in refrigerator until ready to use.
Mash half of peas with fork.
Stir in remaining peas.
Stir remaining pepper mixture into peas with breadcrumbs, cilantro, eggs, cumin and salt.
Scoop mixture into hands and form into patties.
Dip patties into cornmeal, one at a time and turn to gently coat.
Chill patties, covered on a tray line with wax paper, for at least 30 minutes.
Heat 3 tablespoons oil in a sauté pan and cook cakes until golden, about 3 minutes on each side.
Place cakes, as cooked, on paper towels to drain.
Serve with red pepper mayo.
Helpful Hint: If making the cakes in advance, reheat in middle of 400° oven until hot, about 5 minutes.